Spatchcocked (Butterflied) Roast Chicken Recipe

Name: Spatchcocked (Butterflied) Roast Chicken Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg); 2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided; Kosher salt and freshly ground black pepper (see note); 1 teaspoon (5g) baking powder (optional; see note); 2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional); 1 medium onion, roughly chopped (about 1 cup); 1 medium carrot, peeled and roughly chopped (about 1/2 cup); 1 medium rib celery, roughly chopped (about 1/2 cup); 1 bay leaf; 1 cup (240ml) dry vermouth or sherry; 1 teaspoon (5ml) soy sauce; 3 tablespoons (45g) unsalted butter; 2 teaspoons (10ml) juice from 1 lemon