Sunday Roasted Chicken

Prepare it, season it, and roast it all in 1 hour.

6 servings

Time: 1 hr

Ethan ChlebowskiBy Ethan Chlebowski

Although there are many different ways to roast a bird, the one I do most frequently is spatchcock or butterfly. I love making this Peruvian-inspired green sauce as a condiment.

Serve with some potatoes, roasted vegetables, or a simple salads.

Ethan Chlebowski

Ethan Chlebowski



  • Chicken components

    • chicken
      1 whole
    • salt
    • black pepper
    • neutral oil
  • Peruvian style green sauce

    • yogurt
      60 g2 parts
    • olive oil
      30 g1 part
    • mayonnaise
      30 g
    • jalapeños
      21 part
    • cilantro
      a handful1 part
    • lime juice
      1 lime1/2 part
    • salt
    • black pepper


Step 1: Spatchcock the chicken

Preheat your oven to 475°F/246°C.

To begin, remove the chicken's backbone using kitchen shears. Cut along both sides of it, starting from the bottom cavity and moving towards the neck. If you prefer, you can also use a sharp chef's knife for this step.

Next, place the chicken breast-side up on the cutting board. Position both hands on the breast as if you're about to perform CPR. Then, press down swiftly until you hear a crack, which will allow the chicken to lie flat.

Step 2: Season the chicken

Now, it's time to season the chicken. Apply a generous amount of salt, rubbing it thoroughly over the front and back of the chicken. Make sure to get it into all the nooks and crannies. Add the pepper in the same way.

  • Feel free to add herbs such as rosemary, thyme, etc.
  • If you have the time, feel free to dry the chicken for 4 hours or up to 2 days.

Position a wire rack on a baking sheet and place your chicken on top. This setup will promote better airflow during cooking. Place your seasoned backbone on the wire rack too — this can be used for making stock later.

  • For even browning, apply a thin layer of vegetable oil over the legs and breasts.

Step 3: Roast the chicken

your chicken for 40-50 minutes. After twenty minutes, check the bird. If the skin is browning or darkening too quickly, lower your oven temperature to 425°F/218°C.

  • Use a meat thermometer to test the breast and thigh meat separately. Remove the chicken from the oven when the breast reaches 150° F/ 65° C and the thigh reaches 175° F/80° C.

Allow the chicken to rest on the cutting board for 10 minutes.

Step 4: Make the green sauce

Add the jalapeños, cilantro, garlic, lime juice and a small pinch of salt to the blender. Blend until everything is finely chopped.

Add the mayo and yogurt and blend until smooth.

While blending, slowly drizzle in the olive oil until combined, , and the consistency looks good.

Taste it! Add more salt and fresh ground pepper as needed.

Step 5: Carve the chicken & serve

First, cut the chicken leg away from the breast, and then cut at the joint to separate the leg and thigh. Remove the wings by pulling or cutting them at their joints. To remove the breast, make slices on both sides and follow along the bone.

Enjoy the chicken with the green sauce & sides of choice.



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