Garlic Lime Butter Roast Chicken

My daughter loves chicken so we have it on a regular basis.  I was trying to come up with a fun, new way to make roast chicken.  I tried this idea and everyone agreed that it gave the chicken a great flavor.  I have my butcher cut the chicken in half and remove the backbone to cut down the cooking time. It also makes it much easier to loosen the skin of the chicken and distribute the butter underneath.

Ingredients:
1 whole chicken, cut in half and backbone removed
4 tbsp of salted butter, softened
1 lime, zested and juiced
2 cloves of garlic, grated
Salt and pepper
1 cup of chicken stock

Preheat the oven to 425 and put the chicken into a large roasting pan.  Soften but do not melt the butter in a small bowl.  Grate the garlic cloves into the butter and then add the lime zest.  Next add the juice of the lime and salt and pepper to taste.  Mix to combine.  Loosen the skin of the chicken and distribute the butter mixture both under and over the skin of the chicken. Pour any liquid that did not incorporate over evenly and then season the skin with salt and pepper.  Roast at 425 for about 1 hour, until the internal temperature of the chicken has reached at least 165.  Remove the chicken to a serving dish and add the chicken broth to the roasting pan.  Return the pan to the oven for 5 minutes.  Take out the roasting pan and use a spatula to loosen any brown bits still on the bottom.  Pour the sauce into a serving dish and allow to settle.  Remove any fat that floats to the surface and serve with the chicken.