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Preheat the oven to 375º.
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To prepare the chicken, unwrap it and be sure to take the bag of giblets out of the cavity, if there is one. Turn the chicken so the back is face up on your cutting board. Using a chef’s knife or poultry shears, cut along both sides of the backbone and remove it. Turn the chicken over and spread it out flat, so the breast side is up and the legs are on the sides. Place the chicken on a parchment-lined sheet tray. This technique is called spatchcock.
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In a small bowl, mix together the butter, sage, garlic and lemon zest.
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Rub the compound butter under the skin of the chicken, as well as on the outside. Sprinkle generously with salt and pepper on both sides. Fold and tuck the wings underneath the bird.
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Roast the chicken, breast side up, until the dark meat reads 165° on a meat thermometer, 45 to 55 minutes.
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Allow the chicken to rest for at least 15 minutes on a cutting board with a juice groove.
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To carve the chicken, remove the leg and thigh quarters first. Separate the leg from the thigh, and place the pieces on a platter. Remove the breasts. Cut the breasts into 1-inch slices and place on the platter.
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Garnish skin side of meat with sage sprigs, if desired, and finish with a fresh squeeze of lemon juice.
