The Best Roast Chicken Slathered in Herb Mayo
Ingredients: whole chicken, mayonnaise, fresh parsley, fresh sage, fresh rosemary · 100 min cook time · 620kcal · ₩23,900
Ingredients
1ea whole chicken, 0.75cup mayonnaise, 0.5bunch fresh parsley, 5leaves fresh sage, 2sprigs fresh rosemary, 2sprigs fresh thyme, 2ea garlic cloves, 1pinch MSG, 1pinch salt, 1pinch black pepper, 1ea lemon, 2ea scallions, 0.5ea onion, 1stalk celery, 1ea carrots, 1tbsp olive oil, 2cups chicken stock, 1tsp soy sauce, 4pats butter
Instructions
1. Spatchcock the chicken by cutting out the backbone using poultry shears. Flatten the chicken by pressing down on the breastbone.
2. Prepare the herb mayo: Combine mayonnaise, fresh parsley, sage, rosemary, thyme, garlic, MSG, salt, black pepper, lemon zest, and scallions in a cup. Blend with an immersion blender until smooth.
3. Slather the spatchcocked chicken generously with the herb mayo, ensuring it's evenly coated.
4. Insert a predictive thermometer into the thickest part of the chicken breast. Place the chicken on a roasting rack in a roasting pan.
5. Roast the chicken in a preheated 425°F (220°C) oven on the center rack until the breast reaches 145°F (63°C).
6. While the chicken roasts, prepare the chicken jus: In a pot, sauté diced onion, celery, carrots, and the reserved chicken backbone pieces in olive oil until lightly browned.
7. Add fresh parsley stems, rosemary, thyme, and lemon peel to the pot. Pour in chicken stock and bring to a simmer. Let it simmer until the chicken is done roasting.
8. Once the chicken is done, remove it from the oven and let it rest for 10 minutes. Strain the chicken jus, then add a squeeze of lemon juice, a touch of soy sauce, and a few pats of butter. Whisk until emulsified.
9. Carve the chicken: Separate the legs and thighs, then cut the breast in half. Serve the chicken with the prepared jus.
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