Turnspit Roasted Marinated Half Chicken Recipe

Prepare and marinate

Pat the half chicken dry with paper towels. In a bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, chopped rosemary, thyme, dijon mustard, kosher salt, black pepper and smoked paprika. Whisk until emulsified. Rub the marinade thoroughly under the skin and over the skin of the chicken, massaging into the meat. Place the chicken in a shallow dish or resealable bag and refrigerate for at least 2 hours and preferably overnight to develop flavor.

Bring to room temperature

Remove the chicken from the refrigerator 30–45 minutes before roasting to bring it to near room temperature for even cooking. Preheat the oven as directed in the roasting step below.

Make the confit

Preheat the oven to 275°F (135°C). In a small ovenproof skillet or shallow baking dish, combine the San Marzano tomatoes, sliced garlic, 1/2 cup olive oil, sugar, red pepper flakes and 1/2 tsp kosher salt. Gently press a few tomatoes to release juices but keep most whole. Cover the dish tightly with foil or a lid and place in the oven. Slow-roast for 60–75 minutes until tomatoes are very soft, garlic is meltingly tender and the oil is fragrant.

Finish confit

Remove from oven, discard or reserve excess oil for another use, stir in torn basil while warm, and season to taste. Keep warm or reheat gently when ready to plate.

Preheat and prepare pan

Preheat oven to 425°F (220°C) with a rack in the upper-third position. Use a roasting pan or cast-iron skillet large enough for the half chicken. Place a wire rack in the pan if available and add 1/4 cup water or white wine to the pan to catch drippings and keep juices from burning.

Roast the chicken

Place the marinated half chicken skin-side up on the rack or directly on the skillet. Roast at 425°F for 12 minutes to develop color, then reduce oven temperature to 375°F (190°C) and continue roasting for another 25–35 minutes, basting once with pan juices after 20 minutes. Total roast time will be about 37–50 minutes depending on size. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C) and juices run clear.

Crisp the skin (optional)

If skin needs more crispness, finish under the broiler for 1–3 minutes, watching carefully to avoid burning.

Rest

Transfer the roasted half chicken to a cutting board and tent loosely with foil. Rest 10–12 minutes to allow juices to redistribute before carving or serving.

While the chicken rests, place the pitted green olives in a small bowl. Roughly chop or halve if large. Toss with lemon zest and chopped parsley. Keep at room temperature for immediate use; this bright garnish will cut the richness of the confit and jus.

Collect pan drippings

Pour the roasting pan drippings (about 1/2 cup expected) into a measuring cup and skim off excess fat if more than 3 tbsp. Reserve 1–2 tbsp of the fat in the roasting pan or a small saucepan for sautéeing shallot.

Build the jus

Place a small saucepan over medium heat and add reserved fat or 1 tbsp olive oil. Add the minced shallot and sauté gently until translucent, 1–2 minutes. If using anchovy, add it now and stir to dissolve. Deglaze the roasting pan or skillet with 1/2 cup dry white wine, scraping browned bits with a wooden spoon, then pour that into the saucepan. Add the pan drippings and 1 cup chicken stock, thyme sprigs and bay leaf.

Reduce and finish

Bring to a simmer and reduce by about one-third until slightly syrupy, about 6–10 minutes. Remove thyme sprigs and bay leaf. Off heat, whisk in cold cubed butter one piece at a time to slightly thicken and gloss the jus. Stir in 1 tsp lemon juice, and season with 1/4 tsp kosher salt and 1/4 tsp black pepper to taste. Keep warm.

On each plate, spoon a few tablespoons of warm San Marzano confit. Place the rested roasted half chicken beside or on top of the confit. Spoon 2–3 tablespoons of Provençal chicken jus over the chicken and around the plate. Scatter the lemony green olives and chopped parsley over the chicken. Serve immediately.