Roast Half Spring Chicken Recipe

Toast bread (if using fresh)

Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast 8–10 minutes until dry and slightly golden. Remove and cool. If using dried breadcrumbs, skip this step.

In a medium skillet, melt 2 tablespoons butter over medium heat. Add chopped onion and celery and cook 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Place toasted bread cubes in a large bowl. Add the softened onion/celery/garlic mixture, chopped parsley, chopped sage, beaten egg, 1/2 cup chicken stock, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until evenly moistened but not soggy. Adjust moisture with a tablespoon more stock if needed. Set stuffing aside to cool slightly.

Preheat oven to 425°F (220°C). Pat the halved spring chicken dry thoroughly with paper towels.

Combine 1 tablespoon olive oil, 1 tablespoon softened butter, 1 teaspoon fresh thyme leaves, lemon zest and 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper in a small bowl to make a rub.

Gently loosen skin over the breast halves with your fingers and spread about half the butter-herb mixture under the skin (distribute evenly between both halves). Rub remaining mixture over the outside skin.

Spoon the prepared stuffing into the cavity side of the halved chicken (do not overpack; about 1/2 to 3/4 cup). Tuck any loose skin to cover stuffing as much as possible and secure with kitchen twine or a couple of skewers if needed.

Place the stuffed chicken halves on a rack in a roasting pan. Scatter carrot chunks, shallot halves and bay leaf around the chicken to flavor pan juices.

Roast in the preheated 425°F (220°C) oven for 30–35 minutes, or until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 160°F (71°C) and the skin is golden and crisp.

If the skin is browning too quickly, tent loosely with foil during the last 10 minutes. For extra-crispy skin, finish with 2–3 minutes under the broiler, watching closely.

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes (carryover will bring internal temperature to 165°F / 74°C). Reserve pan drippings for gravy.

Pour pan drippings through a fine-mesh sieve into a measuring cup or small saucepan, pressing on solids to extract juices. Discard solids. Let juices sit briefly and spoon off excess fat, leaving about 1 tablespoon of fat in the pan.

Place roasting pan on medium heat on the stovetop (or use a small saucepan). Add 1/4 cup white wine (or additional stock) and scrape browned bits from the pan with a wooden spoon. Let it reduce 1–2 minutes.

Add 1 cup chicken stock and the reserved strained pan juices. Bring to a simmer. Sprinkle 1 teaspoon flour over the simmering liquid and whisk constantly, simmering 2–3 minutes until slightly thickened. (If you prefer a smoother method, mix the flour with 1 tablespoon cold water to make a slurry then whisk into simmering liquid.)

Turn off heat and whisk in 1 teaspoon cold butter for a glossy finish. Taste and adjust seasoning with salt and pepper as needed. Keep warm until serving.

Carve the rested half-chicken into portions (breast and thigh pieces). Serve each portion with a generous spoonful of stuffing and drizzle with warm gravy. Garnish with additional chopped parsley or a lemon wedge if desired.