Roast Half Chicken, Whipped Garlic & Greens Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Pat the half chicken very dry with paper towels; dryness ensures crisp skin.

Combine kosher salt, black pepper and smoked paprika in a small bowl. Rub the chicken all over with olive oil, then season liberally with the spice mix, getting under the skin where possible on the breast and thigh. Tuck fresh thyme sprigs under the skin or into the cavity and squeeze the juice of half a lemon over the chicken; place the squeezed lemon half in the roasting pan next to the chicken. Rub the outside of the chicken with the whole garlic clove for an extra layer of flavor.

Place the chicken skin-side up on a rack set in a shallow roasting pan or on a rimmed baking sheet. Roast in the preheated oven for 35–45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is deep golden brown. If the skin is browning too quickly, tent loosely with foil.

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes. Reserve pan juices for finishing.

While the chicken roasts, make the whipped garlic. Place softened butter, peeled garlic cloves, olive oil, lemon juice, sea salt and black pepper in a small food processor or use an immersion blender and a mixing cup.

Blend until the garlic is fully incorporated and the mixture is light and airy, about 30–60 seconds. If the mixture seems too thick, add up to 1 teaspoon cold water and pulse once to reach a smooth, spreadable consistency. Taste and adjust seasoning. Transfer to a small bowl and refrigerate if not using immediately; it will hold a soft but spreadable texture at room temperature for service.

When the chicken is resting, spread 1–2 tablespoons of the whipped garlic over the warm breast and allow the residual heat to melt it into the skin and flesh for extra flavor.

About 5–7 minutes before the chicken is done, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add the kale and sauté 1–2 minutes to wilt slightly, then add the spinach in batches. Toss continuously until all the greens are wilted but still bright, about 2–3 minutes total.

Season with lemon zest, 1 teaspoon lemon juice, 1/4 teaspoon salt and red pepper flakes if using. Toss to combine and remove from heat. Keep warm until plating.

Carve the rested half chicken into portions (breast slice, thigh and drumstick). Spoon the reserved pan juices over the carved pieces (about 1–2 tablespoons) to add moisture and flavor.

Plate a generous bed of the warm greens, place the carved chicken pieces on top, and add a dollop (about 1–2 tablespoons) of whipped garlic on the breast or alongside for spreading. Sprinkle chopped parsley over everything and serve immediately.