Trim the extra fat.
Peel back the skin to make a pocket.
Salt under the skin and on the bottom
Replace skin and poke holes in fatty areas. Add a bit more salt (pepper optional)
Into oven at 325 for 40 minutes. Chicken will be pale brown.
Move into a lightly oiled frying pan. Start on low and raise to medium-high once chicken is in, to avoid splatter. Move chicken on edge to brown non-skinned areas.
Sauce: 1 cup Finely chopped peppers. 1 cup Cilantro (stems included) or parsley (no stems). All into blender with garlic. Add lime or lemon juice. Add 1 tbsp of mayonnaise. Blend.
Add 2 tbsp olive oil at the end. Sauce is done!
Let chicken stand for 5 minutes before serving.
