The Chop House Roasted Chicken Recipe

Prep and season

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Stuff cavity with thyme sprigs, smashed garlic cloves and the halved lemon.

Truss and oil

Tuck the wing tips under the bird. Rub the exterior all over with the softened butter, then with the olive oil. Season the outside evenly with the remaining 1 tbs salt and 3/4 tsp pepper.

Roast

Place chicken breast-side up on a rack set inside a shallow roasting pan or on a rimmed sheet with a wire rack. Roast at 425°F (220°C) for 20 minutes to develop color, then reduce oven temperature to 375°F (190°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (71°C), about 45–55 more minutes depending on size (total roast time ~65–80 minutes). If the skin browns too quickly, tent loosely with foil.

Rest

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes (internal temp will rise to ~165°F / 74°C). Reserve pan drippings for finishing the sauce if desired.

Prepare vegetables

While the oven is preheating, trim root ends and dark green tops from leeks, halving lengthwise and rinsing between layers to remove grit. Pat dry. Toss leeks and mushrooms in a bowl with 2 tbs olive oil, 1 tbs butter, 3/4 tsp salt, 1/2 tsp pepper and the chopped thyme leaves.

Roast vegetables

Arrange leeks cut-side down and mushrooms in a single layer on a rimmed baking sheet. Roast in the oven alongside the chicken (you can put the sheet on a lower rack) at 375°F (190°C) for 20–25 minutes, until leeks are tender and edges caramelize and mushrooms are browned. If using the initial 425°F period, hold the vegetables until you lower to 375°F to avoid overbrowning; or roast after dropping temperature.

Finish

When done, transfer roasted leeks and mushrooms to a warm serving platter and sprinkle with the chopped parsley and lemon zest. Keep warm until plating.

Reduce aromatics

In a small heavy saucepan over medium heat, combine the minced shallot, white wine and white wine vinegar. Bring to a simmer and reduce until the liquid measures about 2–3 tablespoons (reduces by roughly two-thirds).

Emulsify butter

Lower heat to very low. If using, whisk in 1 tsp cream to help stabilize the emulsion. Whisk in the cold butter, a few cubes at a time, allowing each addition to melt and the sauce to emulsify before adding more. Keep the sauce just warm — do not boil or it will break. Continue until all butter is incorporated and sauce is silky.

Season and finish

Remove from heat. Season with 1/4 tsp salt, 1/4 tsp white or black pepper and 1 tsp fresh lemon juice. If pan drippings were reserved from the roasted chicken, you may whisk 1–2 teaspoons into the beurre blanc for added roast flavor (strain out solids first). Keep warm in a thermos or over the lowest heat, whisking occasionally.

Carve the rested chicken into breasts, thighs and legs. Arrange slices on a warmed platter alongside roasted leeks and mushrooms.

Spoon the beurre blanc over the chicken (or serve on the side in a small warm pitcher). Garnish with additional chopped parsley and a light dusting of lemon zest. Serve immediately.