Jul 14 2026
Restaurants›Fin Point Oyster Bar + Grille›Chicken Recipe

Chicken Recipe

Inspired by Fin Point Oyster Bar + Grille
Time2h
Serves4

giannone farm, brick pressed & slow roasted, root vegetable, buttery mashed potatoes, pan jus drippings

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Ingredients

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Chicken

Root Vegetables

Buttery Mashed Potatoes

Pan Jus Drippings

Method

Chicken Preparation

  1. 1

    Season the Chicken

    Preheat the oven to 375°F (190°C). Pat the chicken dry with paper towels. Rub the chicken all over with olive oil, salt, black pepper, thyme, lemon zest, and lemon juice.

  2. 2

    Press and Roast

    Place the seasoned chicken in a cast-iron skillet or roasting pan, breast-side down. Press down with a heavy cast-iron pan to flatten. Roast in the preheated oven for about 1 hour, flipping halfway through, until the internal temperature reaches 165°F (75°C).

Root Vegetables Preparation

  1. 3

    Prepare the Vegetables

    While the chicken is roasting, toss the chopped carrots, parsnips, and sweet potatoes in a bowl with olive oil, salt, and black pepper.

  2. 4

    Roast the Vegetables

    Spread the root vegetables on a baking sheet and roast in the oven alongside the chicken for about 30-40 minutes, or until tender and caramelized.

Buttery Mashed Potatoes Preparation

  1. 5

    Cook the Potatoes

    In a large pot, add the chopped potatoes and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 6

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Pan Jus Drippings Preparation

  1. 7

    Make the Jus

    Once the chicken is done, remove it from the skillet and let it rest. Pour the drippings and chicken broth into the skillet, scraping up any browned bits. Simmer for 5-10 minutes to reduce slightly.

  2. 8

    Serve

    Slice the chicken, serve over buttery mashed potatoes, topped with roasted root vegetables, and drizzle with pan jus. Garnish with fresh thyme.

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