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

Ingredient Substitutions

• Instead of Mayonnaise: Greek yogurt, sour cream
• Instead of Garlic Cloves: garlic powder (1/4 tsp)
• Instead of Scallions: green onion
• Instead of Light Olive Oil: vegetable oil
• Instead of Chicken Stock: homemade stock
• Instead of Soy Sauce: tamari
• Instead of Unsalted Butter: margarine

Equipment Needed

• Poultry Shears
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Hand Blender
• Measuring Cups
• Measuring Spoons
• Roasting Pan
• Oven
• Predictive Thermometer (Combustion Inc.)
• Saucepan
• Fine‑Mesh Strainer
• Tongs
• Ladle or Spoon

Critical Steps — Do Not Skip

• Spatchcocking the chicken to ensure even cooking
• Coating the chicken thoroughly with herb mayo
• Using the predictive thermometer to hit the target internal temperature

Chef Tips from the Video

• If you have time, dry‑brine the chicken with 1 tsp kosher salt per pound and let sit uncovered in the fridge overnight for even juicier meat.
• Pat the chicken skin dry with paper towels before applying mayo for the best browning.
• Use a microplane for lemon zest; it releases aromatic oils without bitterness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken portions (without sauce) for up to 2 months; reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the herb mayo up to 24 hours ahead and keep covered in the fridge.
• Spatchcock the chicken, coat with mayo, and refrigerate uncovered for 1‑2 hours for extra crisp skin.
• The sauce can be made in advance; reheat gently and whisk in fresh butter before serving.