My spring roast chicken is a maximalist chicken. I approach it with the same frenetic energy that takes over when there’s a random 60 degree day in March and we all flock to the park repeating to each other, “It’s SOOO nice out.” Which is to say I get a little too excited and go rogue with all the roast chicken techniques at my disposal.

My spring roast chicken is spatchcocked and gets an overnight buttermilk brine. I stuff tarragon and butter under the skin, paint it with mayo and dijon, and sprinkle fennel seed, garlic powder, salt and pepper all over. I make an herby salsa verde and a borderline acerbic preserved lemon aioli because I want to treat my gorgeous chicken with condiments that are as bright and fresh as spring feels.

Aisha Joshi, @memoirsofaisha


    For the chicken:
  • 3lb chicken, spatchcocked
  • 3 tbsp of kosher salt
  • 2 cups of buttermilk
  • Handful of tarragon
  • 4 tbsp of butter
  • ¼ cup of mayonnaise
  • 2 tbsp of dijon mustard
  • 2 tsp of garlic powder
  • 2 tbsp of fennel seeds
  • Salt and pepper

  • For the aioli:
  • 1 tsp of finely chopped preserved lemon
  • 1 tsp of preserved lemon brine
  • 1 egg yolk
  • 1 tsp of dijon mustard
  • ¼ tsp of salt
  • ¼ cup of neutral oil (or a 3:1 combination of neutral oil and olive oil)
  • For the salsa verde:
  • 1 cup of chopped parsley
  • 1 tbsp of chopped shallot
  • 1 tbsp of lemon juice
  • ¼ cup of olive oil
  • 1 tbsp of water
  • ½ teaspoon of chopped calabrian peppers
Cookware Used
Holy Sheet
Nonstick Half-Sheet Pan
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Big Chill
Nonstick Cooling Rack Duo
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The Great Tool Family
5-Piece Silicone Utensil Set
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1. Salt chicken all over and place in a large ziplock bag. Pour buttermilk over the chicken and allow to marinate overnight.

2. Set oven to 400°F degrees. Remove excess buttermilk from chicken and salt the inside of the chicken. Set the chicken with the skin side up over Big Chill on Holy Sheet.

3. Slice butter into ½ inch slivers and tuck between the chicken skin and meat on the breast, thighs, and legs. Tear tarragon and stuff underneath the skin with the butter. 

4. Mix mayo and dijon in a small bowl and using a pastry brush or spatula paint a light layer of the mixture over the chicken. Season with fennel seeds and garlic powder, and more salt and pepper. Roast for 45 minutes and let rest for another 10 minutes. 


Combine egg yolk, dijon and salt. Slowly stream oil in while whisking the egg yolk mixture. Start slowly first and then gradually stream in more oil. As the aioli thickens add the preserved lemon juice to “loosen” it up. Stir in preserved lemon at the end.

Salsa verde:

Combine all ingredients in a small bowl adding more salt and pepper to taste.