Herb Mayo Roast Chicken

From a YouTube video Watch the original

Ingredients

• Whole chicken
• Salt
• Baking powder
• Herbs (sage, thyme, parsley, rosemary, etc.)
• Garlic powder
• Black pepper
• Vegan Mayo (or regular Mayo)
• Olive oil
• Carrot
• Onion
• Water

Instructions

1. Combine salt and baking powder in a 2:1 ratio. Spread this mixture on the chicken skin to dry brine.
2. Spatchcock the chicken by cutting out the back and pressing down to flatten it.
3. Poke holes in fat deposits on the chicken for rendering fat.
4. Rub the chicken with a mixture of Mayo, chopped herbs, garlic powder, and black pepper.
5. Preheat the oven to 450°F and roast the chicken until the skin is crispy and the breast reaches 150°F.
6. Prepare a light sauce by browning chicken back and neck with carrot, onion, and water. Simmer and strain for a sauce.
7. Lower the oven temperature to 350°F if needed to prevent over-browning.
8. Check the chicken temperature and adjust cooking time as necessary.
9. Let the chicken rest before carving and serving with the prepared sauce.

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