Roast Chickenwith Gravy Vinaigrette

Preheat the oven to 425°F (425°F).

Pat the spatchcocked chicken dry with paper towels and season it generously with salt on both sides.

Place a large oven‑proof skillet on the stovetop and add 1 tbsp of olive oil; heat over medium until shimmering.

Add the lemon halves, quartered shallots, and whole garlic cloves to the skillet; sauté for about 5 minutes, stirring occasionally, until the aromatics are lightly caramelized and fragrant.

Arrange the seasoned chicken, skin side up, on top of the caramelized aromatics in the skillet.

Transfer the skillet to the preheated oven and roast for 45–55 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (165°F) and the skin is golden‑brown and crisp.

While the chicken is roasting, remove the chicken backbone and neck, place them in a small saucepan with 1 cup of chicken stock, and simmer over medium‑low heat until the liquid reduces by about half, forming a flavorful reduced stock.

When the chicken reaches the target temperature, remove the skillet from the oven and let the bird rest, loosely covered with foil, for 10 minutes before carving.

While the chicken rests, whisk together the roasted garlic and lemon from the skillet, the reduced chicken stock, 1 tbsp Dijon mustard, 1 tbsp honey, and the remaining 2 tbsp olive oil until the mixture is smooth and emulsified, creating the gravy vinaigrette.

Carve the rested chicken, arrange the roasted shallots and garlic on a serving platter, and drizzle the vinaigrette over the slices just before serving.