Italian-Style Butterflied Chicken

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Preparation time:
Cooking time:
Yield: 6

With the rack in the middle position, preheat the oven to 180°C (350°F).
In a bowl, combine the butter, basil and garlic. Season with salt and pepper. Set aside.
In another bowl, combine the Parmesan and breadcrumbs. Set aside.
Place the chicken on its back on a cutting board and, using a chef’s knife, cut through the back along one side of the backbone. (If you prefer, you can cut out the backbone.) Turn the chicken over, open it and press to flatten. Gently work your fingers under the skin of the breast and legs, loosening it without tearing. Pat the chicken dry. Spread 3/4 of the butter mixture evenly under the skin. Rub the chicken with the remaining butter. Season with salt and pepper. Sprinkle with the breadcrumb mixture.
Place the chicken on a cookie sheet. Insert a meat thermometer into the thigh without touching the bone. Roast until the thermometer reads 82°C (180°F), about 1 hour and 15 minutes.

In a bowl, combine the cornstarch and water. Set aside.
After removing the chicken, pour the broth into the roasting pan. Scrape the bottom of the pan to free up any brown bits. Pour into a small saucepan, bring to a boil and add the lemon juice. Whisk in the cornstarch mixture. Simmer 1 minute. Strain into a sauceboat. Season with salt and pepper.
Serve the chicken with the sauce.