1 1/2 teaspoons coarse kosher salt, plus a large, firm pinch
4 scallions, white and green parts roughly chopped
1 cup roughly chopped tender fresh herbs, such as a combination of dill, basil, flat-leaf parsley, and cilantro
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil, plus more for the roasting pan
2 tablespoons freshly squeezed lemon juice
1 garlic clove, chopped
1/2 teaspoons freshly ground black pepper
Lemon halves, for serving (optional)
Using large, strong kitchen shears and a confident hand, forcefully cut the backbone out of the chicken; first cut along one side of the backbone, then cut along the other side until it releases, then pull out. Gently spread the bird open, pressing down on the breast to flatten it. Massage the flesh with 1 1/2 teaspoons of salt.
Whirl the scallions, herbs, almonds, oil, lemon juice, garlic, and pepper together in the blender until quite smooth and luscious. Taste and season with a large pinch of salt. Smear the pesto all over the bird. Cover and refrigerate for at least 4 hours and preferably overnight.
Preheat the oven to 450°F. Spread the bird flat, breasts up, in an oiled roasting pan. Roast until golden and succulent, 40 to 50 minutes. Let rest for 10 minutes, then have your way with her, squeezing on lemon juice if she needs a tang.
1 pound boneless, skinless chicken thighs, patted dry with paper towels
2 garlic cloves, finely chopped
1 teaspoon plus a pinch of coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 sweet onion, thinly sliced
1 cup white wine
1 bay leaf
1 cinnamon stick
1 tablespoon honey
2 tablespoons unsalted butter
Preheat the oven to 450°F. In a large bowl, toss together the chicken, garlic, 1 teaspoon salt, and the pepper.
In a small saucepan, simmer together the onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Mix in the honey and butter.
Spoon the mixture over the chicken and toss well. Spread the thighs, onion mixture, and any juices onto a rimmed baking sheet. Bake until the chicken is no longer pink and the onions are meltingly tender and caramelized, about 25 minutes.
1 (3 1/2- to 4-pound) chicken, patted dry with paper towels
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 tangerine, cut into quarters
1 small bunch sage leaves
Extra-virgin olive oil, for drizzling
Preheat the oven to 400°F. Season the chicken all over, including the cavity, with the salt and pepper. Thrust the tangerine and sage deep into the cavity of the chicken.
Move the stuffed bird, breast side up, splayed legs facing you, on a large, empty surface where you will have plenty of space for maneuvering. Take a 30-inch length of butcher's twine and string it underneath the chicken's back. Pull both sides of the string up over the chicken's wings. Cross the ends of the strings over each other and give them a yank, pulling the wings tight to the body (see photo 1, page 36). Do not slacken or let go of the twine.
Now that you have tightly secured the wings, it is time to bind the body and legs. Pull the ends of the twine underneath the legs, crossing it underneath the bird, and wrap it around the ankles, binding them together. Wrap twine several times to make sure the ankles are tightly bound (see photo 2, page 37). Wrap the twine around the tail, pulling it tight to close up the cavity. Give the twine once last tug to make sure the bindings are secure, then knot the string. Trim any excess twine and step back to admire your handiwork.
Place the chicken breast side up on a rack set over a rimmed baking sheet. Drizzle with oil. Roast until the thigh juices run clear when pierced with the tip of a knife and the skin is crisp and golden, about 1 hour and 15 minutes. Let rest 20 minutes before cutting the restraints and having your way with it.