Hearth Roasted Chicken Recipe

Preheat and prepare

Preheat your oven to 450°F (230°C). Pat the chicken breasts very dry with paper towels—this helps the skin crisp. Place them on a rimmed baking sheet or a shallow roasting pan fitted with a rack if available.

Season the chicken: In a small bowl combine kosher salt, black pepper, smoked paprika and garlic powder. Rub the chicken all over with olive oil, then season liberally with the spice mixture, pressing it into the skin and into any crevices.

Sear (optional but recommended): Heat a large ovenproof skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil. Place chicken skin-side down and sear without moving for 4–5 minutes until the skin is golden brown and releases easily. Flip and sear the flesh side 1–2 minutes. Transfer skin-side up to the baking sheet or keep in the skillet for oven transfer.

Roast: Roast in the preheated oven for 18–25 minutes, depending on breast size, until an instant-read thermometer inserted into the thickest part reads 160–162°F (71–72°C). Remove from oven and tent loosely with foil; carryover will raise temp to 165°F.

Rest: Let the chicken rest for 8–10 minutes before slicing to retain juices.

Cook aromatics: While chicken roasts, heat a small saucepan over medium heat and add the butter. When melted, add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Build sauce: Add the lemon juice and lemon zest to the pan and reduce for 1–2 minutes. Reduce heat to low and whisk in the cream cheese until smooth. Add the heavy cream and grated Parmesan, whisking to a glossy sauce.

Season and finish: Simmer gently on low for 1–2 minutes until slightly thickened. Season with salt and pepper to taste. If the sauce is too thick, whisk in up to 1 tablespoon warm water or additional cream to reach a velvety pouring consistency. Keep warm until chicken is ready.

Combine ingredients: In a small bowl, combine the chopped mixed olives, chopped cornichons, sliced sundried tomatoes, chopped capers, minced shallot and chopped parsley.

Dress: Add the extra-virgin olive oil, red wine vinegar and lemon juice. Stir to combine and season with freshly ground black pepper. Taste and adjust acid or oil as needed. The salad should be bright, slightly briny and chunky.

Hold at room temperature: Let the olive salad sit at room temperature while the chicken rests so flavors meld.

Slice: After the chicken has rested, slice each breast crosswise into 3–4 thick slices or carve as desired.

Plate: Spoon a circular pool of warm lemon fondue onto each plate. Fan sliced roasted chicken over the sauce, skin-side up to show crisp skin.

Top: Spoon a generous tablespoon or two of the olive salad alongside or on top of the chicken slices for contrast.

Garnish and drizzle: Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil, scatter fresh thyme sprigs and serve with lemon wedges on the side for squeezing.