Roast salted + oiled, spatchcocked chicken at 400°F convection for 15 min.
Mix remaining ingredients except sherry + pour around chicken then add sherry to pan.
Lower to 375°F convection, baste every 15 min + roast until chicken reaches 165°F.
Rest 10–15 min.
Serve with broccoli, roughly mashed potatoes, and crusty bread for dipping.
