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1
With a sharp knife cut along one side of the backbone of the chicken from neck to tail.
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2
Spread the chicken open, cut along the other side of the backbone from neck to tail, and remove the backbone.
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3
Put the chicken skin side down on a cutting board, pull out the breastbone, and flatten the chicken slightly with the flat side of a cleaver or a large knife.
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4
Turn the chicken over, cut a horizontal slit through the skin between the lower breast and each thigh, and tuck the tips of the legs through the slits.
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5
Tuck the wing tips behind the shoulders and remove and discard the fat.
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6
Make the seasoning: In a bowl combine all of the ingredients well.
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7
Arrange the chicken in a dish and brush the chicken with the seasoning.
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8
If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hours or overnight.
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9
Transfer the chicken to a plate and pat it dry.
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10
Brush the chicken on all sides with the melted butter and season with salt and pepper.
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11
Broil the chicken, skin side down, under a preheated broiler about 6 inches from the heat, turning and brushing them with the butter, for 45 to 50 minutes, or until the juices run clear when a thigh is pricked with a skewer.
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12
Transfer the chicken to a heated platter and garnish the platter with the watercress.
