Preheat the oven to 375 F.

To spatchchock the chicken, I recommend using kitchen sheers (sharp scissors like THESE). Turn the chicken over so that it is breast side-down on a cutting board. Slide your scissors along one side of the spine (inserting at either the top or the bottom of the cavity), and cut along the side of the spine. Repeat this cut along the other side of the spine until you can totally remove it from the chicken. Discard the spine or save it to make broth (recipe in my 'Fed & Fit' book). With the chicken still breast side-down on the cutting board, use your hands to press the bird as flat as possible on the cutting board - spreading the now cut back out as much as possible and putting your weight over the thighs to press them down. To help the chicken lay more flat, use a sharp knife and slice (from inside the cavity) about 1/4 of an inch into the sternum (right between the breasts). This will help the chicken lay flat. Flip the chicken over and prepare to season!

To prepare the seasoned butter, stir half of all the dry seasonings into the softened butter. Mix until well-combined. To season the chicken, pull the skin on the breast and legs away from the meat. Using either a spoon or your hands, push the seasoned butter under the skin and spread it out as much as possible. Repeat until you've used all the butter.

Once the chicken is seasoned under the skin, mix the rest of the dry seasonings together, and sprinkle them all over the top of the skin.

Place the chicken on a rimmed baking sheet or in a roasting pan (or large heavy-bottomed pot). Bake at 375 F uncovered for 35 minutes. Be careful to watch that the skin doesn't burn. After 35 minutes, place a sheet of tin foil over the top of the chicken (loosely) and then bake for an additional 15 minutes.

Once finished baking, set the chicken aside with the foil on to rest for 5 minutes. Garnish with the fresh cilantro and carve as you like to enjoy!