Roasted Half Chicken Recipe

Preheat and season

Preheat oven to 425°F (220°C). Pat the chicken half dry with paper towels. Rub 2 tbs olive oil all over the skin and under the skin where possible. Season evenly with 1.5 tsp kosher salt and 0.75 tsp freshly ground black pepper. Let rest at room temperature for 20 minutes while preparing vegetables.

Sear and roast

Heat an ovenproof skillet (cast-iron preferred) over medium-high heat until hot. Place the chicken skin-side down and sear without moving for 4–5 minutes until deep golden brown. Turn the chicken so it sits on the breast/thigh side to render fat for 1–2 minutes. Transfer skillet to the preheated oven and roast for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Rest and finish

Remove chicken from oven; transfer to a cutting board and tent loosely with foil. Add 1 tbs unsalted butter to the hot skillet and swirl to melt, spooning some of the butter and pan juices over the chicken. Rest the chicken for 10 minutes before serving.

Par-cook celery root

Place the cubed celery root in a medium saucepan and cover with cold salted water. Bring to a gentle boil and simmer 8–10 minutes until just tender when pierced with a knife. Drain well and return to the warm pan for 1 minute to evaporate remaining moisture.

Brown the butter and finish

In a 10-inch sauté pan over medium heat, melt 3 tbs unsalted butter. Continue cooking the butter, swirling the pan occasionally, until the milk solids begin to brown and the butter smells nutty (3–4 minutes). Add the drained celery root cubes and cook, stirring occasionally, until edges develop some caramel color, about 5–7 minutes. Add 1 tsp minced garlic and 1 tsp fresh thyme leaves, sauté 30 seconds until fragrant. Remove from heat and stir in 1 tsp lemon juice, 0.5 tsp kosher salt and 0.25 tsp black pepper. Keep warm and cover until plating.

Prepare and roast

Toss carrots, potatoes and parsnips with 1.5 tbs olive oil, 0.5 tsp kosher salt, 0.25 tsp black pepper and the thyme sprigs on a rimmed baking sheet. Arrange in a single layer. Roast in the 425°F (220°C) oven (can go in alongside the chicken if space allows) for 20–25 minutes, turning once halfway, until vegetables are tender and caramelized at the edges. Remove thyme sprigs before serving.

Emulsify vinaigrette

In a small bowl or jar, combine 2 tbs dry sherry vinegar, 1 tbs minced shallot, 1 tsp Dijon mustard and 0.5 tsp honey. Whisk to blend. Slowly drizzle in 3 tbs extra-virgin olive oil while whisking to emulsify. Season with 0.25 tsp kosher salt and 1/8 tsp freshly ground black pepper. Taste and adjust acidity or sweetness. Reserve 1 tbs for garnish and set remaining vinaigrette aside to dress roasted vegetables and celery root lightly if desired.

Build and reduce jus

If you have trimmings or bones: in the hot skillet used for the chicken, add 1 tbs finely chopped shallot and sauté 30 seconds. Deglaze the pan with 2 tbs dry white wine or sherry, scraping up browned bits. Add 1 cup chicken stock (or place 1 cup stock into a small saucepan), 1 tsp fresh thyme, and bring to a gentle simmer. Reduce by about one-third to concentrate flavor, about 6–8 minutes. If using stock only, simmer similarly to concentrate. Strain if desired into a small saucepan.

Finish jus

Off heat, whisk in 1 tbs unsalted butter until glossy. Season with 0.25 tsp kosher salt and 1/8 tsp black pepper. Keep warm. Spoon some jus over the carved chicken at plating and serve remaining jus on the side.

Slice or keep the roasted half chicken whole. Arrange a portion of brown butter celery root and roasted root vegetables on the plate. Lightly toss or drizzle the roasted vegetables with remaining sherry vinaigrette (about 1 tbs). Place the chicken beside the vegetables, spoon 1–2 tbs chicken jus over the chicken and around the plate. Finish with a small drizzle (reserved 1 tbs) of sherry vinaigrette, sprinkle chopped parsley, and serve immediately.