Pollo Arrosto Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Pat the Joyce Farms half chicken dry with paper towels, both skin and cavity. Season the skin and cavity generously with the 1 tbs kosher salt and 1 tsp black pepper.

Season and stuff

Rub 2 tbs olive oil over the skin. Place the smashed garlic cloves, thyme sprigs, and halved lemon into the cavity of the chicken to infuse flavor while roasting.

Roast

Place the chicken breast-side up on a roasting rack set in a shallow pan. Roast at 425°F (220°C) for 35–45 minutes, until the skin is golden-brown and an instant-read thermometer inserted into the thickest part of the thigh (but not touching bone) registers 160–165°F (71–74°C). If the skin browns too quickly, tent loosely with foil for the last 10 minutes.

Rest

Remove chicken from oven and transfer to a cutting board. Tent with foil and let rest 10–12 minutes (carryover will bring it to safe temperature). Reserve pan drippings for the lemon piccata sauce base.

Sauté aromatics

While the chicken rests, wipe out the roasting pan of any large burnt bits but keep the browned fond. In a medium skillet over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the minced shallot and cook 2–3 minutes until softened and fragrant. Add the minced garlic and cook 30 seconds more.

Deglaze

Pour in 1 cup dry white wine (or chicken stock) and scrape the fond from the pan with a wooden spoon. Bring to a simmer and reduce by about half, 3–4 minutes.

Finish sauce

Reduce heat to low. Stir in 3 tbs fresh lemon juice and 2 tbs drained capers. Whisk in the remaining 3 tbs butter, one tablespoon at a time, to emulsify the sauce. Stir in 2 tbs chopped parsley and season with 1 tsp salt and 1 tsp black pepper, tasting and adjusting for balance. Keep sauce warm.

Combine with pan drippings

If desired, strain the reserved roasting pan drippings and whisk a tablespoon into the piccata for deeper roasted flavor (adjust salt accordingly). Spoon warm lemon piccata over sliced roasted chicken when plating.

Heat liquids

In a medium saucepan, combine 3 cups whole milk, 1 cup water, and 1 tsp kosher salt. Bring to a gentle simmer over medium heat — do not boil vigorously to avoid scalding milk.

Whisk in polenta

Gradually whisk in 1 cup quick-cooking polenta. Reduce heat to low and continue whisking or stirring for 3–5 minutes until thickened and creamy (follow package timing for medium-ground if using, adjusting cook time).

Finish polenta

Remove from heat and stir in 2 tbs unsalted butter and 3 tbs freshly grated Parmesan cheese until melted and smooth. Season with 1/2 tsp black pepper and additional salt to taste. Keep warm; polenta will firm slightly as it rests.

Prep okra

Trim stems from 12 okra pods and pat dry. Toss the okra with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/2 tsp smoked paprika (optional) until evenly coated.

Char

Heat a large cast-iron skillet or grill pan over high heat until smoking hot. Add okra in a single layer and cook, turning occasionally, until charred and blistered on multiple sides, about 6–8 minutes total. Avoid overcrowding; work in batches if needed.

Finish

Transfer charred okra to a bowl and squeeze the reserved lemon wedge over it. Toss lightly and set aside to serve.

Assemble

Spoon a generous portion of warm parmesan polenta onto each plate. Slice the rested roasted half chicken or divide into portions and place atop or alongside the polenta.

Dress & garnish

Ladle lemon piccata sauce and capers over the chicken and a little onto the polenta. Arrange charred okra alongside. Drizzle 1 tsp extra-virgin olive oil over the dish and sprinkle with microgreens or chopped parsley if using.

Serve

Serve immediately while everything is warm.