• Preheat your oven to 400°F. In a baking dish place the chicken breast side down. Remove the giblets from the cavity and pat the chicken dry with a paper towel. Drizzle with olive oil and season with salt and pepper.
• Cook the bird for 60-75 minutes (plus or minus 10 minutes) on a lower middle rack in the oven. I flip mine over to the other side around the 50 minute mark. Use a meat thermometer to temp the breast meat and ensure it is around 165°F.
• Once the chicken has cooked and cooled, tear the meat away from the bones, remove the skin, and cut the chicken into a small to medium sized dice. If you want extra flavor you can include some of the skin. Place into a large dish.
• Dice the onion and green onions into small pieces and add to the chicken.
• Add in the lemon juice, Tabasco, salt, and pepper. Mix everything together and taste, adjust the flavor with lemon juice, hot sauce, and salt as you see fit.

Plating

• This recipe makes 10 servings. Divide it evenly 10 ways. My finished product weighed about 1200g so each serving will be around 120g.