Chili lime spatchcock chicken with cilantro chimichurri

Mix room-temperature unsalted butter with a good pinch of salt, black pepper, ancho chili powder, a little granulated garlic, a garlic clove, the zest of a whole lime and a little lime juice until perfectly blended.

Spatchcock a 4.5 lb chicken: cut out the backbone with sharp kitchen shears along both sides, trim any fat, flip and press down to flatten. Save the backbone for stock.

Put the chicken on the roasting pan and pat it dry for a good skin.

Spread the butter under the skin over the breast with a spoon without puncturing it, then over the thighs; spread the rest on top.

Drizzle with a little olive oil and season the outside with salt and pepper.

Insert the probe into the thickest part of the breast, halfway, not touching bone; set the target to 165F.

Roast in the preheated oven until the internal temperature reaches 165F and the oven shuts off; tent at about 120F so it does not over-brown.

For the chimichurri, very finely mince a shallot with small garlic cloves, add Calabrian chili, a few tablespoons of lime juice, a pinch of salt and regular olive oil, adding a bit more oil to make it runnier.

Rest the chicken 10 to 15 minutes.

Plate on a bed of sliced limes and spoon the chimichurri over the top; serve the rest alongside.