Prep time: 5 minutes.
Cook Time: 20-25 minutes.
1 ea marinated half chicken
1 ea lemon
40g chili bomba
100g olive oil
1 bunch chives, sliced very thinly
Kosher salt (to taste)
Preheat oven to 375F, convection if available.
Remove chicken from bag, season 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 145F.
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 160F.
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.