Begin by preheating your oven to 375 degrees. Spatch cock your chicken by cutting along both sides of the spine and removing the spine. (Don’t toss the spine! There’s juicy meat there). Rinse your chicken and pat dry. Add your green seasoning, all purpose, chicken seasoning, onion & garlic powder, and paprika. Massage it into the chicken, making sure to get seasonings under the skin as well.
Grab a pestle & mortar and add your olive oil. Add your freshly chopped parsley, cilantro, rosemary, thyme, and garlic. Grind the seasonings until they form a paste. You can try a food processor or simply grab a small bowl and use a blunt object to grind the seasonings if you don’t have a pestle and mortar. Make sure to rub the fresh seasoning all over the chicken and be sure to get it under the skin.
Place it into your cast iron skillet (or baking dish if you choose) and cook for 1 hr 25 minutes on 375 degrees. Be sure to baste the chicken with its juices every 20-30 minutes or so to prevent the chicken from drying out. After 1 hr 25 minutes, in a small pan, melt 6 tbsp of salted butter and add the grated parmesan cheese. Optional: you can sprinkle more freshly chopped parsley into the butter.
Remove the chicken from the oven, pour the melted butter and parmesan cheese all over the chicken, turn your oven up to 400 degrees and place the chicken back into the oven for another 15-20 minutes. Keep an eye on it to make sure it doesn’t burn! Remove and enjoy!
