Oven Roasted Half Chicken Recipe
wood oven seared in house butter, braised collard greens (V), garlic mashed potatoes
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Ingredients
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Roasted Chicken
Braised Collard Greens (V)
Garlic Mashed Potatoes
Method
Roasted Chicken
- 1
Preheat and prepare
Preheat oven to 450°F (230°C). If you have a wood-burning oven or wood-fired setting, bring it to similar searing temperature. Pat the half chicken dry with paper towels; this promotes crisp skin.
- 2
Compound butter
In a small bowl, combine 3 tbs softened unsalted butter, minced garlic (2 cloves), fresh thyme, smoked paprika, 1 tsp kosher salt and 0.5 tsp black pepper. Mix until homogenous.
- 3
Season and sear
Rub the chicken all over with olive oil (1 tbs). Gently loosen skin over breasts and thighs with your fingers and spread about two-thirds of the compound butter beneath the skin, saving the remainder to baste. Season the exterior with remaining salt and pepper. Sear skin-side down in an ovenproof skillet over medium-high heat (or in the wood oven on a hot cast iron pan) until skin is golden brown, 4–6 minutes. Flip and sear the other side 2 minutes.
- 4
Roast
Add lemon half to the pan cut-side down and transfer skillet to the preheated oven. Roast at 450°F (230°C) until internal temperature at the thickest part of thigh reaches 165°F (74°C), about 25–30 minutes depending on oven and bird size. Baste once halfway through with reserved butter melted in the pan juices.
- 5
Rest
Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes before serving to allow juices to redistribute.
Braised Collard Greens (V)
- 6
Prep greens
Wash collard greens thoroughly, remove tough stems and stack leaves. Roll and slice into roughly 1" ribbons until you have about 6 cups packed.
- 7
- 8
Braise
Add chopped collards to the pot, stirring to wilt slightly. Pour in 1 cup vegetable broth, 1 tbs apple cider vinegar, 1 tsp brown sugar, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper. Bring to a simmer, cover, reduce heat to low and braise gently until the greens are tender, 20–25 minutes. Stir occasionally and add a splash more broth if needed.
- 9
Finish
Taste and adjust seasoning with a touch more vinegar, salt or pepper as needed. If you prefer a brighter flavor, add an extra 1/2 tbs apple cider vinegar right before serving.
Garlic Mashed Potatoes
- 10
Cook potatoes and garlic
Place peeled, chunked potatoes (1 lb) and whole garlic cloves (3) in a medium pot and cover with cold water by 1". Add 1/2 tsp kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.
- 11
- 12
Mash
Drain potatoes and garlic well and return to the still-hot pot. Mash with a potato masher or ricer until mostly smooth. Gradually add warmed milk and butter mixture, stirring to reach desired consistency. Stir in 2 tsp sour cream (optional) for tang and silkiness. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper, adjusting to taste.
- 13
Finish and garnish
Transfer mashed potatoes to a serving bowl and sprinkle with 1 tbs chopped chives. Serve hot alongside the roasted chicken and braised collards.