Ingredients

Chicken:

• 1 Whole Katie’s Best Chicken
• 1 tablespoon ground cumin
• 2 tablespoons olive oil
• 1 teaspoon freshly ground black pepper
• 1 tablespoon paprika
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 2 lemons
• 3 garlic cloves, finely chopped

Spicy Green Sauce:

• 1/3 cup mayonnaise
• 1/4 teaspoon kosher salt
• 2 1/2 teaspoons fresh lime juice
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 2 medium jalapeños, coarsely chopped
• 1 cup cilantro leaves with stems

Cook Time: 45min

Cooking Instructions

1. Place oven rack in middle of oven and preheat to 400 degrees.

2. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Cut lemon into quarters and put two aside. Squeeze juice from 1 whole lemon and the remaining 2 quarters to yield 2 Tbsp. juice; stir into the spice mixture.

3. Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry. Rub chicken all over with 2 remaining lemon quarters. Squeeze juice over the chicken, then rub the skin all over with inside of rinds.

4. From both edges of the cavity, loosen skin from breasts and thighs, do not tear the skin. Gently spread 2 heaping Tbsp. spice mixture under the skin (set aside remaining spices), then season chicken all over with salt. Transfer chicken, spread flat and skin side up, to a large skillet.

5. Roast chicken 25 minutes, then brush with the spice mixture and pan juices. Continue roasting, basting with the spice mixture and pan juices every 20 minutes, until  an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.

6. Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.

7. Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended.