Pan Roasted Half Chicken Recipe

Prepare and season chicken

Pat the half chicken very dry with paper towels. Season generously on all sides with 1 1/2 tbs kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20 minutes while you prepare other components.

Sear the chicken

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When shimmering, place chicken skin-side down and press gently so skin contacts the pan. Sear without moving 6–8 minutes until deep golden brown and fat renders. Flip and sear the other side 3 minutes. Transfer chicken to a plate and reserve pan with drippings.

Roast briefly to finish

Add 1 tbs unsalted butter to the skillet with any rendered fat, return chicken skin-side up and place in the preheated oven. Roast 20–25 minutes, or until internal temperature at the thickest part of the thigh reaches 160–165°F (71–74°C). Remove chicken and tent with foil to rest 10 minutes (carryover will bring temperature up slightly). Reserve pan juices for the velouté.

Sweat leeks and aromatics

While the chicken roasts, wipe the skillet (or use a second medium sauté pan) and add 1 tbs olive oil over medium heat. Add the sliced leeks, sliced garlic, and sliced scallions. Season with a pinch of salt and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes.

Deglaze and braise

Add 1 tbs dry white wine (optional) to deglaze the pan, scraping up brown bits. Add 3 cups warm chicken or vegetable stock, thyme sprigs, and bay leaf. Bring to a gentle simmer, reduce heat to low, cover, and braise until leeks are very tender, 12–15 minutes. Stir in 1 tsp lemon zest and adjust seasoning with salt and pepper to taste. Keep warm.

Prepare citrus and chicories

While leeks braise, segment the orange over a bowl to catch juices. Mix orange segments with 1 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Toss the radicchio quarters and halved little gem or baby romaine lightly in the citrus dressing just before plating so greens remain crisp.

Quick char (optional)

If you prefer a slight char, brush radicchio and little gem halves with a touch of oil and sear cut-side down in a hot skillet 1–2 minutes until lightly charred, then toss with citrus and orange segments.

Make roux with pan drippings

After removing the roasted chicken, pour off excess fat from the roasting skillet, leaving about 3 tbs of pan drippings and fond. Return the skillet to medium heat and add 2 tbs unsalted butter. When melted and foaming, sprinkle in 2 tbs all-purpose flour and whisk continuously to form a blond roux, cooking 2–3 minutes to remove raw flour taste.

Finish the velouté

Slowly whisk in 2 cups warm chicken stock, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 4–6 minutes. Stir in 1 tbs dry sherry or white wine (optional) and 2 tbs heavy cream if using for silkiness. Finish with 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep sauce warm; if thicker than desired, add small splashes of stock to reach a smooth velouté consistency.

Place a generous spoonful of the braised leeks and aromatics on the plate. Arrange the warm citrus-dressed chicories and orange segments beside it. Set the rested pan-roasted half chicken on top or beside the leeks.

Ladle the roasted chicken velouté around and lightly over the chicken (avoid soaking the skin to keep it crisp). Drizzle 1 tsp finishing olive oil over the chicken and scatter chopped parsley and sliced scallion greens on top for brightness.

Serve immediately with any remaining velouté on the side. Serves warm.