Spatchcocked Chicken

By Sunset
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1 whole chicken (4 to 5 lbs.), giblets removed

3 shallots (about 4 oz.)

3 garlic cloves

1/2 cup flat-leaf parsley sprigs

1 tablespoon herbes de Provence

1 tablespoon fresh rosemary leaves

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Zest and juice of 1 lemon

1/4 cup Dijon mustard

1/2 cup extra-virgin olive oil

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