Spatchcocked Dijon Chicken

Ingredients:
3.5 lb. whole chicken, spatchcocked; http://www.youtube.com/watch?v=GGKLtbiUflk
3 Tbsp softened butter
2 Tbsp good quality dijon mustard
good handful sage leaves, chopped
1 Tbsp herbes de Provence
sea salt
freshly ground pepper
cayenne pepper

Directions:
Preheat your oven to 375 degrees F.
Spatchcocking; Rinse chicken and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone and open chicken like a book. Reserve backbone for stock or discard.
Turn chicken breast side up and, using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under so they don’t burn on grill. Place chicken in a large rimmed baking pan.
Combine remaining ingredients in a large bowl to make a thick paste.
Rub the chicken all over with the mixture, and ensure that it is coated well.
Bake the chicken for 50 minutes.
Serve with roasted potatoes and a nice salad.