Sunday Roasted Chicken, the Efficient Way

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. Preheat the oven to 475°F/246°C.
2. Cut out the backbone with kitchen shears (or a sharp knife) along both sides, from the cavity toward the neck. Set it aside on the rack to make stock later.
3. Flip the chicken breast-side up and press firmly on the breastbone until you hear a crack, so it lies flat.
4. Rub salt generously over the front and back, getting into all the crevices, then add pepper the same way. Add herbs such as rosemary or thyme if you like.
5. Optionally dry brine for 4 hours or up to 2 days.
6. Set a wire rack on a baking sheet and place the chicken on it. Apply a thin layer of vegetable oil to the legs and breasts.
7. Roast for 40–50 minutes. After 20 minutes, check it; if the skin is browning too fast, lower the oven to 425°F/218°C.
8. Remove when a meat thermometer reads 150°F/65°C in the breast and 175°F/80°C in the thigh.
9. Rest the chicken on the cutting board for 10 minutes.
10. Blend the jalapeños, cilantro, garlic, lime juice and a small pinch of salt until finely chopped. Add the mayonnaise and yogurt and blend until smooth.
11. With the blender running, slowly drizzle in the olive oil until emulsified and the consistency is right. Taste and adjust with salt and pepper.
12. Cut off each leg, separate the leg and thigh at the joint, remove the wings at their joints, and slice the breast off along the bone.
13. Serve the chicken with the green sauce.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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