The Best Roast Chicken

Hands-down the best technique for roasting a whole chicken (also works for just chicken parts). It ain't the healthiest way, but it's the tastiest.

Ingredients

Salt Rub

1 tbsp kosher salt

1 tsp baking powder

Herb Rub

1/2 cup mayonnaise

1/4 cup fresh parsley, leaves only

1 1/2 tbsp fresh sage, leaves only

1/2 tbsp fresh thyme

1/2 tbsp fresh rosemary

1 scallion, chopped

1/3 lemon, zested

1 tsp water

Chicken

1 whole chicken

Preparation

1. Spatchcock the chicken by removing the backbone and pressing the bird flat. Mix together salt and baking powder and rub all over chicken. Place chicken on wire rack and sit in fridge, uncovered overnight.

2. The next day, take chicken out of fridge and let rest while oven preheats. Preheat oven to 425 F convection (450 if no convection).

3. Put all ingredients for the herb rub in a small blender and blend. Alternatively, finely mince all ingredients and mix together. Rub the chicken all over with the herb mayo.

4. Place chicken (still on wire rack) onto a sheet pan and bake until cooked (about 30-40 minutes). If desired, this is a great opportunity to put some cut up vegetables (carrots, potatoes, onion, etc.) on the sheet pan underneath the chicken. I recommend elevating the wire rack on some ramekins so the vegetables can cook more evenly. It doesn't take a genius to figure out what could go wrong here so, obviously, be careful.