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Heat olive oil in a large nonstick skillet over medium-high heat.
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Rinse chicken and dry thoroughly.
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Clean out the chicken cavity.
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Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
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In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated.
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Rub the prepared butter under the skin, around the entire bird, out to the thighs and legs, and on top of the skin. I find it easier to spoon a large chunk of the butter under the skin; then I use my fingers to spread it around by rubbing the chicken on top …