Easy Amish Baked Chicken with Butter and Herbs

• 1 whole chicken
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 tsp salt
• 1 tsp freshly ground peppercorn

1. 1

   Preheat oven to 350 degrees Fahrenheit (preferably set to convection)

Spatchcock the Chicken

1. 2

   After thawing and thoroughly cleaning a whole chicken, place the chicken breast-side down on a cutting board.

2. 3

   With kitchen scissors or a sharp chef knife, cut all the way through the chicken from the tail to the neck, cutting along the side of the spine

3. 4

   Repeat this same process on the other side of the backbone, cutting through any remaining bone or cartilage until the backbone is completely removed. (Or you can leave the backbone in if you want, but the chicken won't be as neat.)

4. 5

   Flip the chicken skin side up, then press down firmly until you hear a crack. This will break the breastplate and allow the chicken to flatten more.

5. 6

   Place chicken in a large baking dish, skin side up, and arrange the chicken thighs and wings neatly, exposing as much skin as possible.

Season the Chicken

1. 7

   Evenly sprinkle garlic powder, onion powder, thyme, rosemary, salt, and pepper over the chicken skin.

2. 8

   Gently pour melted butter over chicken.

3. 9

   With a clean hand, gently rub chicken to evenly distribute butter in any missing areas.

Bake the Chicken

1. 10

   Place chicken in center rack of the oven and bake for about 1-2 hours ( recipe cooking times depend on the weight of the chicken), or until internal temperature reaches 165 degrees

2. 11

   Enjoy!