If you are going to use a chicken brine, prepare the chicken brine according to recipe directions and brine for 8 hours in the refrigerator. The brine is optional but highly recommended.

Remove the chicken from the brine. Rinse the chicken with cold water and pat it dry very well with paper towels.

Preheat the oven to 400 degrees F and line a baking sheet with foil.

Using poultry shears or kitchen shears, remove the backbone of the chicken and cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck.This will allow the chicken to lay flat when you turn it over. Finally, tuck the wings under the rib cage to protect them as they cook.

Make the butter rub by mixing softened butter with salt, pepper, parsley, garlic, thyme, and rosemary.

Using the back of a spoon, slide it under the skin and gently loosen it and rub some of the butter mixture under the skin. Generously coat the outside of the chicken with the butter mixture.

Place the spatchcocked chicken on the baking sheet and bake in a preheated oven for 40 minutes or until a thermometer registers 165 degrees F in both the thigh and the breast. (You can also insert a probe thermometer into the thickest part of the chicken (breast or thigh).)

Remove the chicken from the oven. Loosely cover with foil and let it rest for 10 minutes, then carve and serve.