Instructions
Preheat oven to 220°C.
Add crushed garlic, butter, garlic salt, onion powder and rapeseed oil to a microwavable dish, microwave for 30 seconds on high to melt the butter, mix with a spoon.
Spatch-cock the chicken by cutting out the back bone and cutting through the breast plate from the inside.
Using your hands rub the chicken with the butter mixture, make sure to lift up skin and rub underneath, pulling the skin back over afterwards.
Once fully coated with the butter rub, sprinkle with paprika, black pepper, thyme and parsley leaves.
Place cast iron skillet in preheated oven for around 1hr 45mins (depending on size of chicken).