Jul 14 2026
Restaurants›Amherst Oyster Bar›Roast Half Chicken Recipe

Roast Half Chicken Recipe

Inspired by Amherst Oyster Bar
Time1h 30m
Serves4

pomme purée, swiss chard, mushroom marsala pan sauce

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Ingredients

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Roast Half Chicken

Pomme Purée

Swiss Chard

Mushroom Marsala Pan Sauce

Method

Roast Half Chicken

  1. 1

    Prepare the Chicken

    Preheat your oven to 425°F (220°C). Rinse the half chicken and pat it dry with paper towels.

  2. 2

    Season the Chicken

    Rub the chicken with olive oil, minced garlic, thyme, salt, and black pepper, ensuring even coverage.

  3. 3

    Roast the Chicken

    Place the chicken in a roasting pan, skin-side up. Roast in the preheated oven for about 45-50 minutes or until the internal temperature reaches 165°F (74°C).

  4. 4

    Rest the Chicken

    Remove the chicken from the oven and let it rest for 10 minutes before carving.

Pomme Purée

  1. 5

    Prepare the Potatoes

    Peel and chop the Yukon Gold potatoes into even chunks. Rinse under cold water.

  2. 6

    Cook the Potatoes

    Place potatoes in a large pot of salted water and boil until tender, about 15-20 minutes.

  3. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and white pepper. Mash until smooth and creamy.

Swiss Chard

  1. 8

    Prepare the Swiss Chard

    Wash the swiss chard thoroughly and remove the stems. Roughly chop the leaves.

  2. 9

    Cook the Swiss Chard

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the swiss chard and salt, cooking until wilted, about 5 minutes.

Mushroom Marsala Pan Sauce

  1. 10

    Sauté Mushrooms and Shallots

    In the same skillet used for the swiss chard, add butter and heat over medium heat. Add sliced mushrooms and chopped shallots, sautéing until the mushrooms are browned and the shallots are translucent, about 5-7 minutes.

  2. 11

    Deglaze the Pan

    Pour in the Marsala wine, scraping up any browned bits from the bottom. Allow it to reduce for about 3 minutes.

  3. 12

    Add Stock and Simmer

    Add chicken stock, salt, and pepper. Simmer for another 5 minutes until the sauce thickens slightly.

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