Prep time: 5 minutes.
Cook Time: 20-25 minutes.
1 marinated half chicken
40 g chili bomba
100 g olive oil
1 bunch chives, sliced very thinly
Kosher salt (to taste)
Preheat oven to 375°F, convection if available.
Season chicken with salt on all sides and place skin side on a roasting rack lined baking tray.
Place on middle rack and roast until internal thigh temperature hits 145°F.
Remove chicken from oven and change oven to a high broil.
Apply olive oil to chicken skin and return to the oven on a high rack. Cook until skin is crispy and the internal thigh temperature hits 160°F.
Rest for 10 minutes at room temperature.
In a small stainless steel mixing bowl, combine lemon juice & zest, chives, and chili bomba.
Cut chicken into four pieces, arrange on a warm plate, and spoon the bomba mixture over the chicken.