Spatchcock Chicken: Place thawed whole chicken breast side down with wings/neck facing you. Use kitchen shears to cut through ribs right next to the spine on both sides to remove the spine. Open rib cage and use heavy chefs knife to score down the sternum. This will help to pop out the breast bone and flatten the chicken. Flip the chicken over breast side up and using the palm of your hand, press firmly on the breast bone so the chicken lays flat to cook evenly. Separate skin from breast, legs and thighs. In a small bowl mix: 4 Tbs butter, 1 Tbs olive oil, 1 Tbs chopped parsley, 2 chopped garlic cloves, 1/2 tsp lemon zest, 1 Tbsp lemon juice, dash pepper. Mix butter mixture and place about 2/3 under skin and remainder over skin, place on grill at 350 to 375 degrees for 1 hr or 400 degree oven fr 50 minutes - BUT till temperature is 165 degrees. Great as one pan meal with veggies cooked along side.