Spatchcock roast chicken with herb mayo and quick jus

Mix kosher salt and baking powder, about two to one.

Spatchcock the chicken: cut down each side of the backbone with kitchen shears, open it out and press down firmly to crack the sternum so it lies flat.

Poke about 20 holes into each fat deposit in the skin and legs with a cake tester or safety pin so the fat renders out.

Rub the salt and baking powder mixture over the skin.

Transfer to a tray and rest uncovered in the fridge overnight, or at least half an hour if roasting sooner.

Mix the mayo with chopped sage and thyme, garlic powder and black pepper, and rub it all over the chicken.

Roast in an oven preheated to 450.

Roast until the skin is crisp and the breast reaches around 150 (as low as 145 is safe), checking the legs then too.

For the jus, brown the chopped back and neck in a little oil with a carrot and half a red onion, deglaze with water, add the sage and thyme stems and simmer while the chicken roasts.

After about 30 minutes, if the skin is brown but the breast is not yet at temperature, lower the oven to about 350 rather than tenting with foil, which softens the skin.

Roast about 25 minutes more; when the breast is near 145, turn the oven back up to 450 at the very end to crisp the skin (it reached 158).

Transfer to a cutting board to rest.

Strain the jus and season it with salt; reduce further, whisk in butter, wine, lemon juice or mustard if wanted.

Carve off the legs and wings, leaving pieces on the bone; separate thighs from drumsticks and halve the breasts if wanted.