To spatchcock (or butterfly) the chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over, press down on the breastbone to flatten the chicken (you may hear a crack). This technique will helps the chicken cook more evenly and quickly.

In a large bowl, combine the juice and zest of 1 lemon, the olive oil, melted butter, smashed garlic cloves, honey (if using), paprika, oregano, and chopped rosemary (reserve a few sprigs for garnish). Mix until well combined.

Place the spatchcock chicken into the bowl with the marinade. Flip it over a few times until it is completely coated. Let the chicken marinate for at least 30 minutes to an hour or marinate in the refrigerator overnight for maximum flavor (this is my preferred method).

Preheat your oven to 425F.

Place the chicken, skin-side up, on a roasting pan or large baking sheet. Remove the lemon slices from the marinade and place them under/over the chicken. Discard the remaining marinade.

Roast the chicken for 45-50 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165F at the thickest part of the thigh.

Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.

Garnish with fresh rosemary sprigs and lemon wedges, if desired.