Winner Winner Chicken Dinner Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Dry skin ensures crisping.

Season

In a small bowl combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub the chicken all over with olive oil, then liberally season inside the cavity and all over the skin with the spice mix. If using, tuck the lemon halves and thyme sprigs into the cavity for aromatics.

Truss (optional)

Tie the legs together with kitchen twine and tuck wing tips under the body to promote even cooking and prevent burning.

Roast

Place the chicken breast-side up on a rack set in a shallow roasting pan or rimmed baking sheet. Roast in the preheated oven for 50–70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the juices run clear. If the skin is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove the chicken from the oven and let it rest, tented loosely with foil, for 10–15 minutes before carving. Resting lets juices redistribute so meat stays moist.

Carve

Carve the chicken into portions suitable for the to-go package: 2 breasts, 2 thighs, 2 drumsticks, and reserved wing pieces. Arrange in your container.

Warm the flour tortillas just before packaging. Heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred. Stack and wrap in foil or place in the to-go container beside chicken.

Slice the avocado in half, remove the pit, peel or scoop the flesh, and slice or cube. Place sliced avocado in a small separate compartment or container to prevent browning; squeeze a little lemon (if available) on it to slow oxidation.

Thinly slice the serrano pepper. Pack slices in a tiny paper or plastic cup so diners can add heat to taste. Include a note if pepper is very spicy.

Mince herbs and garlic

Finely chop parsley, cilantro, oregano leaves and garlic by hand or pulse 3–4 times in a food processor — do not purée; you want a bright, slightly textured sauce.

Emulsify

In a bowl combine chopped herbs and garlic with red wine vinegar, crushed red pepper flakes, salt, and black pepper. Slowly whisk in extra-virgin olive oil until blended. Taste and adjust seasoning — more salt or vinegar as needed.

Portion

Spoon chimichurri into a small sealed container for the to-go package. Label as a side sauce. It keeps well at room temperature for a few hours but refrigerate if storing longer.