Roasted Corn-fed Chicken Breast Recipe

Prepare chicken

Preheat the oven to 200°C (400°F). Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt (about 1/2 tsp per breast) and freshly ground black pepper. Tuck the thyme leaves under the skin where possible and place the smashed garlic cloves beside each breast.

Sear

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When foaming subsides and the pan is hot, place the chicken breasts skin-side down and sear without moving for 4-5 minutes until the skin is deep golden-brown and crisp. Reduce heat if browning too quickly.

Finish in oven

Flip the breasts so skin-side up, squeeze the lemon half over them, and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 64–66°C (147–150°F) — about 10–14 minutes depending on thickness. Remove from oven and tent loosely with foil; rest for 6–8 minutes (carryover will bring temp to perfect doneness).

Cook corn

While the chicken roasts, place the corn kernels in a medium saucepan with the heavy cream, milk, 1 tbs butter, salt, white pepper, and optional sugar. Bring to a gentle simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until corn is tender and flavors meld.

Purée

Transfer about 3 1/2 cups of the mixture to a blender (reserve any cooking liquid). Blend on high until very smooth, about 1–2 minutes. If the purée is too thick, add up to 2–4 tbs reserved cooking liquid to reach a creamy, spoonable consistency.

Finish

Pass the purée through a fine-mesh sieve into a bowl for extra silkiness, pressing with a spatula. Stir in the remaining 1 tbs butter and chopped chives (if using). Taste and adjust seasoning with salt and white pepper. Keep warm over low heat or in a thermos until plating.

Render chorizo

Place a small skillet over medium heat. Add the finely chopped cured chorizo (no additional oil needed). Cook, stirring, until the fat renders and the pieces become crisp at the edges, about 6–8 minutes. Remove with a slotted spoon to a plate lined with paper towel, reserving 1–2 tbs of the rendered fat in the pan.

Make crumb

To the same skillet with reserved fat, add 1 tbs butter and melt. Add panko breadcrumbs and toasted, stirring constantly until breadcrumbs are golden and crisp, about 2–3 minutes. Stir in smoked paprika, black pepper, and chopped parsley. Fold in the crisped chorizo pieces. Transfer to a bowl and let cool slightly — mixture will crisp further as it cools.

Spoon a generous smear (about 3/4 cup total, divided) of warm sweetcorn purée onto each plate, using the back of a spoon to create a shallow well.

Slice each rested chicken breast into 3–4 thick slices and fan over the purée, skin-side up to show crispness.

Scatter 2–3 tbs of chorizo crumb over and around the chicken slices for texture and spice.

Drizzle a light teaspoon of extra virgin olive oil around the plate, sprinkle lemon zest and microgreens or parsley leaves for freshness.

Serve immediately while chicken is warm and purée is silky. Recommend pairing with a lightly dressed green salad or roasted baby potatoes.