The Weeknight Table

INGREDIENTS

Produce

• 1 whole chicken (3.5–4 lbs), spatchcocked or halved
• 1 bunch fresh cilantro
• 2–3 jalapeños (seeded if you want less heat)
• 4 cloves garlic
• 1 lime (juiced)

Meat

• Whole chicken (see above)

Dairy

• 1/2 cup mayonnaise
• 1/4 cup sour cream

Pantry / Seasonings

• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon olive oil
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper

INSTRUCTIONS

Start by spatchcocking your chicken (or have your butcher do it). Pat it completely dry—this is what gives you crispy, crackly skin instead of something soft and sad.

In a bowl, mix together the soy sauce, white vinegar, olive oil, smoked paprika, cumin, oregano, garlic powder, onion powder, kosher salt, and black pepper. Rub this mixture all over the chicken, making sure to get under the skin wherever you can.

Let the chicken marinate for at least 4 hours, but overnight is where the real flavor shows up.

Preheat your oven to 425°F. Place the chicken on a rack over a sheet pan so the heat can circulate all the way around it. Roast for 40–50 minutes, or until the skin is deeply golden and the internal temperature hits 165°F in the thickest part.

While the chicken cooks, make the green sauce. In a blender or food processor, combine the cilantro, jalapeños, garlic, mayonnaise, sour cream, and fresh lime juice. Blend until smooth and creamy. Taste it—this is important—then adjust with a pinch of salt or a splash more lime juice if it needs brightness.

Once the chicken is done, let it rest for 10 minutes so the juices redistribute.

Carve it up and serve with a generous drizzle—or dunk—of that green sauce. Don’t be shy with it. That sauce is doing heavy lifting.