Spicy Lemon Garlic Chicken Inspired by Chicken Maison

Serves: 4
Takes ~2 hours to make (not including marinating in the fridge time)

Ingredients

For the chicken

• 1 large chicken, about 4-5 lb
• 2 tbsp baking powder
• 4 tbsp kosher salt
• 1.5 cup dry white wine
• 1.5 cup chicken broth

For the seasoning mix

• 1 cup mayonnaise
• 1 lemon, just the zest
• 1 head of garlic, minced
• 1 tbsp dried thyme
• 2 tsp Chinese chicken stock powder  
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 tsp ground black pepper

For the spicy lemon garlic sauce

• 1/3 cup strained chicken pan drippings
• 1/3 cup finely chopped green onion
• 1/3 cup finely chopped cilantro
• 1 head of garlic, minced
• 2 lemons, just the juice
• 3 tbsp Chili Garlic sauce

Steps (the day before)

Spatchcock the chicken.

Remove the backbone. This step helps flatten the chicken for a quicker, more even cook on the chicken.

Tuck the wings under the breast. This step prevents the wings from burning and ensures they cook evenly with the rest of the chicken.

Dry brine.

In a bowl, mix:

• 2 tbsp baking powder
• 4 tbsp kosher salt

Thoroughly rub the salt and baking powder mixture into every nook and cranny of the chicken skin. Then place the chicken in the fridge to rest overnight. This will help us get the crispiest skin.

Make chicken seasoning.

In a bowl, combine:

• 1 cup mayonnaise
• 1 lemon, just the zest
• 1 head of garlic, minced
• 1 tbsp dried thyme
• 2 tsp Chinese chicken stock powder  
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 tsp ground black pepper

Mix well and store in the fridge overnight.

Steps (the day of)

Preheat the oven to 450°F.

Preheat oven to 450°F and place the oven rack in the middle position.

Season the chicken.

Prepare a wire rack on a baking sheet, and add:

• 2 cups dry white wine
• 2 cups chicken broth

With your hands, slather the chicken seasoning on the chicken skin. Tuck some of the seasoning underneath the skin too.

Roast Chicken.

Roast chicken for about 45 minutes at 450°F until the thickest part of the breast close to the bone registers 150°F on an instant-read thermometer. If at any point you see that the wine-broth mixture in the baking sheet has evaporated in the middle of the baking process, add another cup of broth.

Once the chicken is cooked through, remove it from the oven. Transfer the chicken to a cutting board and tent with foil. Let rest for at least 10 minutes.

Make Spicy Lemon Garlic Sauce.

Over medium-high heat, combine the following in a saucepan:

• 1/3 cup strained chicken pan drippings
• 1/3 cup finely chopped green onion
• 1/3 cup finely chopped cilantro
• 1 head of garlic, minced
• 2 lemons, just the juice
• 3 tbsp Chili Garlic sauce

Let it simmer until slightly thickened.

Carve and serve chicken.

After resting, carve the chicken into pieces. This involves removing the legs, thighs, wings, and breast meat.

Pour the spicy lemon garlic sauce over the carved chicken pieces and enjoy! This dish pairs well spicy sweet coleslaw.

Metadata

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Equipment

• Large container for dry brining
• Cooking string
• Roasting pan
• Oven
• Stovetop pan
• Meat thermometer