1/2 Roast Chicken Recipe

Prep and season

Preheat oven to 425°F (220°C). Pat the halved chicken pieces dry with paper towels. Rub both sides and under the skin where possible with olive oil and softened butter. Season generously with 2 tsp salt and 1 tsp pepper. Sprinkle 1 tablespoon Herbes de Provence evenly over the skin and rub in. Rub minced garlic over the chicken and tuck the lemon halves into the roasting pan next to the chicken.

Roast

Place chicken halves skin-side up on a rack in a roasting pan (or on a rimmed baking sheet). Roast in the preheated oven for 35–45 minutes, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C). If skin is browning too quickly, tent loosely with foil for the last 10 minutes.

Rest

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes (internal temperature will rise a few degrees). Reserve pan drippings for the jus by pouring them through a fine-mesh strainer into a measuring cup; skim excess fat if necessary and measure out 1 cup for the sauce.

Sauté shallot and deglaze

Place the roasting pan (or a separate sauté pan) over medium heat. Add the minced shallot to the pan with 1 tablespoon of the reserved fat or 1 tsp butter and cook until softened, about 1–2 minutes. Pour in 1 cup white wine or chicken stock to deglaze, scraping up browned bits from the pan. Reduce by about half, 3–5 minutes.

Finish sauce

Add the reserved pan drippings (up to 1 cup) and 1 tsp fresh thyme. Simmer gently for 2–3 minutes to meld flavors. Off the heat, whisk in the cold butter pieces, one at a time, to emulsify the sauce and thicken slightly. Season with 1/2 tsp salt and 1/4 tsp pepper to taste. Keep warm until ready to serve.

Cook potatoes

Place the peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and break apart easily with a fork, about 15–20 minutes.

Mash and finish

Drain potatoes well and return to the hot pot over low heat for 30–60 seconds to dry out excess moisture. Warm the milk and cream together (microwave or stovetop) until just warm. Mash potatoes using a potato ricer or masher until smooth. Add the 2 tbs butter, then gradually stir in the warm milk and cream until you reach a silky purée consistency. Season with 1 tsp salt and 1/4 tsp white or black pepper. Stir in chopped chives if using.

Slice the rested half chicken into portions if desired. Spoon a generous portion of pommes purée onto each plate, place the roasted chicken alongside, and drizzle the warm jus over the chicken and a little onto the potatoes. Garnish with a sprinkle of Herbes de Provence or fresh thyme and serve immediately.