Truffle Honey Roasted Half Chicken Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Remove the half chicken from the refrigerator 20–30 minutes before roasting to come closer to room temperature. Pat the skin very dry with paper towels.

Make herb-garlic coating

In a small bowl whisk together olive oil, melted butter, minced garlic, chopped thyme, chopped rosemary, lemon zest, 1.0 tsp sea salt and 0.5 tsp black pepper until smooth.

Season chicken

Rub the herb-garlic mixture all over the skin of the half chicken, making sure to get some under the skin where possible (carefully run your fingers between the skin and breast meat to loosen and push some mixture under). Season the cavity or underside lightly with remaining 0.25 tsp sea salt and 0.25 tsp black pepper. Place the halved lemon next to or under the chicken in the roasting pan.

Roast

Place chicken skin-side up on a rack set inside a rimmed roasting pan (or on a baking sheet). Roast at 425°F (220°C) for 30 minutes, then reduce oven temperature to 375°F (190°C). Continue roasting for 20–30 minutes more, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C) and juices run clear. If skin begins to darken too quickly, tent loosely with foil.

Glaze with truffle honey and rest

About 8–10 minutes before the chicken is done, brush the top of the bird with 1½ tablespoons of truffle honey. Return to oven for the remaining time to set the glaze and finish cooking. When the chicken reaches temperature, remove from oven and transfer to a cutting board. Tent loosely with foil and let rest 10–12 minutes (internal temperature will rise a few degrees).

Deglaze pan (optional jus)

While chicken rests, place the roasting pan over medium heat on the stovetop (or transfer pan juices to a small sauté pan). Add 1/4 cup chicken stock or white wine and scrape up brown bits, simmer 1–2 minutes to reduce slightly. Strain if desired and season to taste. This makes a light jus to spoon over the chicken and potatoes.

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size.

Warm dairy

While potatoes cook, gently warm the heavy cream and butter together in a small saucepan until butter melts and mixture is hot but not boiling.

Drain and mash

Drain potatoes well and return to the hot pot. Over low heat, gently shake the pot for 30–60 seconds to evaporate excess moisture. Using a potato ricer or masher, process the potatoes until smooth.

Whip to finish

Fold in the warm cream-butter mixture, then add the softened cream cheese, 3/4 tsp salt, 1/2 tsp black pepper and 1/8 tsp white pepper (if using). Whip with a hand mixer or vigorous whisk for 30–45 seconds until silky and light but not gluey. Adjust seasoning to taste. Stir in chopped chives.

Slice the rested half chicken into two to three pieces (breast and leg segments). Place a generous scoop of whipped potatoes on the plate, arrange chicken pieces leaning against the potatoes, and spoon a little pan jus over the meat if used.

Drizzle remaining 1 tablespoon truffle honey lightly across the chicken (avoid pooling over skin to keep crispness). Sprinkle flaky sea salt over the skin and scatter microgreens or parsley around the plate for color.

Serve immediately while chicken skin is crisp and potatoes are hot. Serves with extra truffle honey on the side if desired.