Jul 13 2026
Restaurants›Campo Enoteca›Roast Pressed Half Chicken Recipe

Roast Pressed Half Chicken Recipe

Inspired by Campo Enoteca
Time1h 30m
Serves2

Peter Allen Farm free range chicken pressed under brick, served with Yukon gold potatoes, garlic butter haricot vert and pan jus

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Ingredients

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Chicken

Yukon Gold Potatoes

Garlic Butter Haricot Vert

Pan Jus

Method

Preparation of Chicken

  1. 1

    Season the Chicken

    Pat the half chicken dry with paper towels. Season both sides generously with salt and black pepper.

  2. 2

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  3. 3

    Heat Olive Oil

    In a large oven-safe skillet, heat the olive oil over medium-high heat.

  4. 4

    Sear the Chicken

    Place the chicken skin-side down into the skillet. Press down with a heavy object (like a brick wrapped in foil) to flatten it. Sear for about 5-7 minutes until the skin is golden brown.

  5. 5

    Roast the Chicken

    Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest.

Preparation of Yukon Gold Potatoes

  1. 6

    Prepare the Potatoes

    Peel and chop the Yukon Gold potatoes into even-sized pieces.

  2. 7

    Boil the Potatoes

    Place the chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  3. 8

    Drain and Season

    Drain the potatoes and return them to the pot. Add butter, salt, and pepper, and toss to coat.

Preparation of Garlic Butter Haricot Vert

  1. 9

    Blanch the Haricot Vert

    In a pot of boiling salted water, blanch the haricot vert for 2-3 minutes until bright green. Drain and immediately place in ice water to stop cooking.

  2. 10

    Sauté with Garlic

    In a skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  3. 11

    Combine and Season

    Add the blanched haricot vert, lemon juice, salt, and pepper to the skillet. Toss to combine and heat through for another 2-3 minutes.

Preparation of Pan Jus

  1. 12

    Make the Jus

    In the same skillet used for the chicken, add minced shallots and sauté until translucent.

  2. 13

    Deglaze the Pan

    Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Simmer for about 5 minutes.

  3. 14

    Add Chicken Stock

    Add the chicken stock and thyme to the skillet. Continue to simmer until reduced by half, about 10 minutes. Season with salt and black pepper to taste.

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