Roasted Chicken Recipe

Prepare and Season

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity with 1 tsp kosher salt and 1/2 tsp black pepper. Stuff the cavity with the lemon halves, smashed garlic cloves and thyme sprigs. Gently loosen the skin over the breasts and spread 2 tbs of softened butter evenly under the skin across both breasts. Rub the exterior with the remaining 2 tbs butter and sprinkle all over with remaining 1 tbs kosher salt and remaining black pepper.

Truss and Roast

Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the chicken breast-side up on a rack set in a roasting pan. Roast in the preheated oven for 15 minutes at 425°F, then reduce temperature to 375°F (190°C) and roast until an instant-read thermometer in the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C), about 45–55 more minutes depending on size. Baste once halfway through with pan juices. Remove from oven and tent loosely with foil. Rest 15 minutes before carving (carryover will bring temperature up slightly).

Cook Potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a simmer over medium-high heat and cook until potatoes are very tender, about 15–20 minutes. Drain thoroughly in a colander for 1–2 minutes to let excess steam escape.

Mash and Finish

Warm the milk and heavy cream together in a small saucepan until just hot (do not boil). Press potatoes through a ricer or mash until very smooth. Stir in 4 tbs butter until melted. Gradually add warmed milk/cream while stirring until you reach a smooth, silky purée (adjust amount slightly for desired consistency). Season with white pepper and additional salt to taste. Keep warm, covered, until serving.

Prepare Crème Fraîche Herb Sauce

In a bowl, combine crème fraîche, chopped parsley, chives, lemon zest and a pinch of white pepper. Taste and season with up to 1/4 tsp salt if needed. Refrigerate until ready to serve so flavors meld.

Roast/Blanch Asparagus

If roasting: toss trimmed asparagus with 1 tbs olive oil and 1 tsp salt. Spread on a rimmed sheet pan and roast in the 375°F oven (can be cooked during the chicken's resting period) for 8–12 minutes until tender-crisp and slightly caramelized. If blanching: bring a pot of salted water to a boil, cook asparagus 2–3 minutes until bright green and tender-crisp, then shock in ice water and rewarm in a pan with 1 tbs olive oil just before serving. Plate asparagus with a dollop or spoonful of herb crème fraîche alongside or drizzled lightly over the spears.

While the chicken rests, mix 2 tbs softened butter with 1 tsp black truffle paste and a pinch of salt until homogenous. Spoon or brush a small amount over the carved chicken breasts just before serving so the truffle butter melts and perfumes the meat.

Reduce and Finish Sauce

In a small saucepan over medium heat, melt 2 tbs butter and add the minced shallot. Sweat shallot gently until translucent but not browned, about 2–3 minutes. Add 3 tbs red wine and simmer briskly until reduced by half. Add the demi-glace (or reduced beef stock) and the thyme sprig and simmer until the sauce coats the back of a spoon, about 6–8 minutes. Remove thyme. Off heat, whisk in the 2 tbs cold cubed butter a little at a time to enrich and slightly thicken the sauce (mounting). Season with salt and pepper to taste. Keep warm until plating.

Serve

Carve the rested chicken into portions. Place a spoonful of potato purée on each plate, fan or arrange chicken pieces alongside, brush the carved chicken lightly with black truffle butter, and spoon warm bordelaise sauce either over the chicken or alongside. Arrange asparagus with herb crème fraîche on the plate. Garnish with additional chopped chives or thyme if desired.