creamy corn, tomato confit, fresh herbs & garlic [GF]

Preheat your oven to 425°F (220°C). Pat the chicken halves dry with paper towels. Rub olive oil all over the chicken, ensuring it's evenly coated.

Prepare the Chicken

Season the chicken generously with salt, black pepper, and minced garlic. Place the chopped fresh herbs under and on top of the chicken.

Season the Chicken

Place the chicken halves on a baking sheet, skin-side up. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

Roast the Chicken

While the chicken is roasting, combine 2 cups of corn (fresh or frozen), 1/2 cup of heavy cream, salt, and pepper in a saucepan. Cook over medium heat until warmed through and slightly thickened.

Prepare Creamy Corn

In a small saucepan, combine 1 cup of cherry tomatoes, 2 tbs of olive oil, and a pinch of salt. Cook on low heat for about 15-20 minutes until the tomatoes are soft and bursting.

Make Tomato Confit

Once the chicken is done, let it rest for 10 minutes. Serve the chicken halves with creamy corn and tomato confit on the side, garnished with additional fresh herbs if desired.

oven roasted half chicken

Recipe information

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