Arrange rack in middle of oven; preheat to 220°C.
Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl.
Squeeze juice from 1 whole lemon and additional half lemon and stir into spice mixture.
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 with paper towels.
Rub chicken all over with remaining half lemon.
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, spread flat and skin side up, to a roasting pan.
Roast chicken 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 when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 75ºC, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices to baste with prior to serving.
Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined.
Add mayonnaise and purée until well blended.
Transfer to a small bowl, cover, and chill until ready to use.
Ingredients
Directions
Arrange rack in middle of oven; preheat to 220°C.
Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl.
Squeeze juice from 1 whole lemon and additional half lemon and stir into spice mixture.
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 with paper towels.
Rub chicken all over with remaining half lemon.
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, spread flat and skin side up, to a roasting pan.
Roast chicken 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 when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 75ºC, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices to baste with prior to serving.
Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined.
Add mayonnaise and purée until well blended.
Transfer to a small bowl, cover, and chill until ready to use.