Heirloom Mary’s Half Chicken Recipe
Arbol chile, white bbq sauce, watermelon radish, sorrel, lemon
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Ingredients
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Half Chicken
Arbol Chile Glaze
White BBQ Sauce
Salad & Garnish
Finishing
Method
Half Chicken
- 1
Prep and season
Pat the half chicken dry with paper towels. Rub the chicken all over with olive oil. Combine kosher salt, black pepper, smoked paprika and garlic powder in a small bowl and evenly rub the mixture over and under the skin where possible and on both sides of the chicken. Let rest at room temperature for 20–30 minutes (or refrigerate loosely covered for up to 4 hours).
- 2
Roast
Preheat oven to 425°F (220°C). Place the chicken skin-side up on a rimmed baking sheet or in an ovenproof skillet fitted with a wire rack. Roast for 30 minutes, then check internal temperature with an instant-read thermometer inserted into the thickest part of the thigh without touching bone. Target 155–160°F (68–71°C) before resting (it will rise to 165°F/74°C). If the skin is browning too quickly, tent with foil. Roast another 5–15 minutes as needed until temperature is reached.
- 3
Rest
Remove chicken from oven and tent loosely with foil. Let rest 10–12 minutes so juices redistribute and final internal temp reaches 165°F (74°C).
Arbol Chile Glaze
- 4
Rehydrate and blend
While the chicken roasts, heat 2 tbs neutral oil in a small skillet over medium heat. Add dried arbol chiles and toast for 30–45 seconds, taking care not to burn them—this blooms flavor. Transfer chiles to a bowl, pour 60 ml warm water over them and let soak 8–10 minutes until softened. Drain (reserve soaking liquid). Place soaked chiles, toasted oil, sherry vinegar, honey, soy sauce, reserved soaking liquid as needed (start with 2 tbs), and 1/2 tsp salt in a blender or food processor and purée until smooth.
- 5
Strain and reduce
Strain the purée through a fine-mesh sieve into a small saucepan, pressing to extract solids; discard solids. Bring sauce to a gentle simmer over low heat and reduce 3–5 minutes until slightly thickened and glossy. Taste and adjust salt or honey. Keep warm until ready to glaze the chicken.
- 6
Glaze the chicken
Two minutes before the chicken has finished resting, brush a thin layer of arbol glaze over the skin to build a shiny, spicy finish. Alternatively, spoon some glaze to the side as an accompanying sauce for serving.
White BBQ Sauce
- 7
Mix sauce
In a small bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, Dijon mustard, granulated sugar, prepared horseradish, Worcestershire sauce, salt and black pepper until smooth and emulsified. Taste and adjust acidity or salt to preference. Chill until ready to serve. The sauce should be tangy, creamy and slightly sharp to contrast the chile glaze.
Salad & Garnish
- 8
Prepare radish and sorrel
Thinly slice the watermelon radish (mandoline or sharp knife) and place in a bowl. Toss the sorrel leaves with 1 tsp extra-virgin olive oil, lemon zest from half the lemon, and 1/4 tsp fine sea salt. Add the sliced radish and gently toss to combine.
- 9
Plate and finish
Place the rested half chicken on a warm plate. Brush or spoon additional arbol glaze over the chicken (if desired) and drizzle a couple spoonfuls of white BBQ sauce alongside or in a swipe on the plate. Arrange a mound of radish-sorrel salad beside the chicken. Garnish with chopped parsley or chives and microgreens if using. Serve with lemon wedges on the side for squeezing over the chicken.