The Best Roast Chicken (Spatchcocked and Slathered in Herb Mayo)

Ingredients

• 0.5 cup mayonnaise
• mixed herbs (A big handful, such as parsley, sage, rosemary, and thyme, stems removed and reserved for jus)
• 2 garlic (medium cloves, trimmed)
• 2 scallions (trimmed)
• MSG (Small pinch (optional))
• salt (Large pinch)
• black pepper (A few big grinds)
• 1 lemon zest (from 1 lemon; reserve the lemon for juice)
• 4 lb whole chicken (about 3.5 to 4.5 pounds)
• 2 tsp olive oil
• 1 onion (medium, roughly chopped)
• 2 celery (ribs, roughly chopped)
• 1 carrot (medium, roughly chopped)
• herb stems and sprigs (stems from the marinade herbs plus a few extra whole sprigs)
• 1 bay leaf
• 2 cup chicken stock (homemade or store-bought low-sodium)
• lemon juice (A squeeze)
• 2 tsp soy sauce
• 3 tbsp unsalted butter
• 1 tbsp fresh parsley leaves (minced)

Steps

1. 1

   Adjust your oven rack to the center position and preheat oven to 425°F.

2. 2

   Combine the mayonnaise, herbs, garlic, scallion, MSG (optional), salt, pepper, and lemon zest in a container just large enough to fit the head of an immersion blender. Blend until no large pieces of herbs remain. (Alternatively, use a food processor.)

3. 3

   Using a set of sharp poultry shears, cut down either side of the backbone, removing it. Snip the backbone into a few chunky pieces and set them aside.

4. 4

   Flip the chicken over skin-side-up, splay out the legs, and press down firmly along its sternum until you feel a small crack and the chicken lies flat. Tuck the wing tips behind the breast.

5. 5

   Rub the mayo mixture all over all surfaces of the chicken, over and under, then transfer the chicken to a wire rack set in a rimmed baking sheet with the skin-side-up.

6. 6

   Place in the oven and roast until the exterior is deeply browned and the internal temperature of the chicken registers 145 to 150°F, about 45 minutes.

7. 7

   Remove the chicken from the oven and allow to rest for ten minutes before carving and serving.

8. 8

   While the chicken cooks, heat the olive oil in a medium saucepan over medium-high heat. Add the onions, celery, carrot, and chicken back pieces and cook, stirring, until very lightly browned, a few minutes.

9. 9

   Add the herb stems, bay leaf, and chicken stock and bring to a simmer. Cook until the chicken is done roasting.

10. 10

    Strain the broth through a fine mesh strainer, discarding the solids, then return the liquid to the saucepan. Add the lemon juice, soy sauce, and butter.

11. 11

    Bring to a hard boil and cook until reduced to an intense jus. Season to taste with salt and pepper. Add parsley and stir in just before serving.

12. 12

    Pour the jus over the carved chicken pieces, serving extra jus on the side.

Notes

The author recommends using a Predictive Thermometer to monitor internal temperature. The chicken should rest for 10 minutes to allow juices to redistribute.

Nutrition per serving

• main
• roast chicken
• spatchcock
• baked
• poultry
• dinner