Herb Mayo Spatchcock Roast Chicken with Light Herb Sauce

Ingredients

• 1 whole Whole Chicken (about 4 lbs, giblets removed)
• 0.75 cup Mayonnaise (full‑fat)
• 2 tablespoon Fresh Parsley (chopped)
• 2 tablespoon Fresh Sage (chopped)
• 2 tablespoon Fresh Rosemary (chopped)
• 2 tablespoon Fresh Thyme (chopped)
• 2 clove Garlic Cloves (minced)
• 2 stalk Scallions (white and green parts thinly sliced)
• 1 pinch MSG (optional)
• 0.5 teaspoon Salt (kosher or table)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Lemon Zest (zested from 1 lemon)
• 2 tablespoon Light Olive Oil (for sautéing vegetables)
• 1 piece Onion (medium, diced)
• 1 stalk Celery Stalk (diced)
• 1 piece Carrot (medium, diced)
• 2 cup Chicken Stock (store‑bought, low sodium)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Soy Sauce (low sodium)
• 2 tablespoon Unsalted Butter (cut into cubes)

Instructions

1. Spatchcock the Chicken

   Place the chicken breast‑side down on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Flip the bird over and press firmly on the breastbone to flatten.

   Time: PT10M

2. Make the Herb Mayonnaise

   In a mixing bowl that fits the hand‑blender head, combine mayonnaise, chopped parsley, sage, rosemary, thyme, minced garlic, sliced scallions, lemon zest, MSG, salt, and black pepper. Blend briefly until evenly mixed.

   Time: PT10M

3. Coat the Chicken with Herb Mayo

   Using clean hands (or gloves), spread the herb mayo all over the chicken, making sure to get it under the skin where possible.

   Time: PT5M

4. Preheat the Oven

   Set the oven to 425°F and place the rack in the center.

   Time: PT10M

   Temperature: 425°F

5. Roast the Chicken

   Place the coated chicken on a roasting pan, skin side up. Insert the predictive thermometer into the thickest part of the breast (avoid bone). Roast until the thermometer alarms at 145°F; this will take about 45 minutes.

   Time: PT45M

   Temperature: 425°F

6. Prepare the Light Herb Sauce

   While the chicken roasts, heat olive oil in a saucepan over medium heat. Add diced onion, celery, and carrot; sauté 3‑4 minutes until just lightly browned. Add the saved chicken backbone pieces, the same herb mix, and 2 cups chicken stock. Bring to a boil, then reduce to a gentle simmer for 10‑12 minutes. Strain the solids, return liquid to pan, add lemon juice, soy sauce, and butter cubes; whisk until butter emulsifies.

   Time: PT20M

7. Rest the Chicken

   Remove the chicken from the oven, tent loosely with foil, and let rest for 10 minutes. The internal temperature will rise to about 155°F, ensuring juiciness.

   Time: PT10M

8. Carve and Serve

   Transfer the chicken to a carving board. Cut off the legs first, then slice the breasts. Drizzle with the warm herb sauce and garnish with extra fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

35g

Carbohydrates

12g

Fat

28g

Fiber

2g