Half Roasted Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat your oven to 425°F (220°C). Rinse the chicken under cold water and pat dry with paper towels. Season the chicken generously with salt and black pepper, both inside and out.

2. 2

   Sear the Chicken

   In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken, breast side down, and sear for about 5-7 minutes until golden brown. Flip the chicken and sear the other side for an additional 5-7 minutes.

3. 3

   Add Aromatics

   Remove the chicken from the skillet and set aside. In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.

4. 4

   Add Mushrooms and Beans

   Add the sliced mushrooms and navy beans to the skillet. Stir to combine and cook for another 5 minutes.

5. 5

   Deglaze with Marsala

   Pour in the Marsala wine, scraping the bottom of the skillet to deglaze. Let it simmer for about 2 minutes.

6. 6

   Add Chicken Broth and Thyme

   Return the chicken to the skillet, breast side up. Pour chicken broth around the chicken and sprinkle fresh thyme on top.

7. 7

   Roast the Chicken

   Transfer the skillet to the preheated oven and roast for about 45-55 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

8. 8

   Rest and Serve

   Once done, remove the skillet from the oven. Let the chicken rest for 10 minutes before carving. Serve the chicken with the braised navy beans and mushroom Marsala sauce.