- 1 whole chicken, split, spatchcocked (4.5-5.5lb)
- 2-3 Yukon potatoes, sliced in ½” pieces
- 2 medium onions, sliced in ½” pieces
- 5 cloves garlic, crushed
- 1 lemon, sliced
- 4-5 sprigs fresh thyme
- ⅓ cup Italian parsley leaves, rough chopped
- ½ stick butter
- 1 tablespoon Momofuku Tingly Seasoned Salt
- ¼ cup extra virgin olive oil
- ½ cup dry white wine
You’ll need a 12” cast iron pan or a similar size and depth roasting pan.
Preheat oven at 375ºF with a fan, or 400ºF for a regular convection oven.
Mix EVOO and Tingly seasoning in a medium sized mixing bowl.
Remove the spine of the chicken while still keeping it whole, spread open wide. Take ¾ of the olive oil mix and rub all over the bird and under the skin. Let sit out in room temperature for 20-30 minutes.
Toss the rest of the ingredients, except the wine, butter and parsley, in the rest of the oil and spread them out evenly in 1 layer in the cast iron. Place chicken over the vegetables in the cast iron pan.
Place into oven. 30 minutes into cooking, add white wine and butter into the pan. Cook until temperature reads 165ºF in the breast and the joint of the thighs—between 45-55 minutes into cooking.
Let it rest for 20 minutes before serving. Sprinkle the chopped parsley over the roast chicken, and finish with some extra Momofuku Tingly Seasoned Salt over the whole bird.
Momofuku Tingly Seasoned Salt is a jolt of flavor without the burn of being too spicy. It takes the ingredients of Savory Seasoned Salt, but adds Sichuan peppercorns.
Tingly Seasoned Salt is available for purchase at sweetgreen stores. A limited number of Seasoned Salt three-pack at Peach Mart. For online orders, please join our waitlist.