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Recipe by Chef Benjamin Shelton

Always a favorite this combines aromatic herbs, spices, and fresh vegetables for a delectable affair. It also makes for great leftovers for lunch the next day as it can be eaten cold and on the go.

Ingredients

• Chicken
• 3 garlic cloves, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt, divided
• 2 lemons
• 3-4 pounds chicken of your choice (whole chicken, legs, thighs, breast etc)

Dipping Sauce:

• 1 cup (packed) cilantro leaves with tender stems
• 1–2 medium jalapeños, coarsely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon extra-virgin olive oil
• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/3 cup sour cream

Salad:

• 1 English hothouse or 2 Persian cucumbers, cubed
• 1 firm-ripe avocado, cubed
• 3 scallions, thinly sliced
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

Directions

Arrange the cooking rack in the middle of oven

Preheat to 400°F

Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl.

Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 and a half whole lemon to yield 2 Tbsp. Of juice; stir lemon juice into spice mixture.

Place chicken breast side down on work surface. If using a whole chicken spatchcock the chicken by cutting along both sides of backbone with kitchen shears. Remove the backbone; reserve for stock. 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 with paper towels.

Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds. From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken onto a roasting pan or large skillet, make sure to spread it flat with the skin side up.

Roast chicken for 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear upon piercing with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF. On average 50-60 minutes total.

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

ALTERNATIVELY:

1) Make this recipe using chicken thighs, wings, or whole breasts. With or without bones and skin

2) Slice the breast into strips about 1-inch thick, toss with the spices.

3) You can also cook the chicken on a stovetop, in a skillet or in an air fryer set to 350 for 15-20 minutes, shaking the basket halfway through. Cook until the center is no longer pink.

Make the green sauce:

Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add sour cream and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.

Timesaver Do-Ahead

Green sauce can be made 5 days ahead. Cover and Place in refrigerator.

Make the salad:

Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.

Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.

Above photographs by Clay Imagery