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

Roasted 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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Chicken

Pomme Purée

Swiss Chard

Mushroom Marsala Pan Sauce

Method

Chicken Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 425°F (220°C).

  2. 2

    Prepare the Chicken

    Pat the chicken dry with paper towels. Rub the olive oil all over the chicken, and season it with salt, black pepper, chopped rosemary, and minced garlic, making sure to get some under the skin for extra flavor.

  3. 3

    Roast the Chicken

    Place the chicken breast side up in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with its juices halfway through cooking.

  4. 4

    Rest the Chicken

    Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Pomme Purée

  1. 5

    Boil the Potatoes

    In a large pot, add the cubed Yukon Gold potatoes and cover them with cold water. Add a pinch of salt, and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.

  2. 6

    Mash the Potatoes

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

Swiss Chard Preparation

  1. 7

    Sauté the Swiss Chard

    In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant. Then add the chopped Swiss chard and sauté for 3-5 minutes until wilted. Season with salt and black pepper to taste.

Mushroom Marsala Pan Sauce

  1. 8

    Sauté the Mushrooms

    In the same skillet used for the Swiss chard, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, until browned.

  2. 9

    Make the Sauce

    Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for about 10-15 minutes until the sauce reduces and thickens slightly. Season with salt and black pepper.

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