Roasted Half Chicken Recipe

Prepare and season

Preheat oven to 200°C (400°F). Pat the half chicken dry with paper towels. Rub the skin and cavity with olive oil (2 tbs). Season generously with 2 tsp sea salt and 1 tsp freshly ground black pepper, rubbing some seasoning under the skin where possible. Place smashed garlic cloves, thyme sprigs, rosemary and lemon halves into the cavity. Dot the skin with 1 tbs unsalted butter.

Roast

Set the chicken, breast side up, on a wire rack in a roasting pan or ovenproof skillet. Roast in the preheated oven for 35–45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 74°C (165°F) and juices run clear. Baste once with pan juices halfway through cooking if desired. Remove from oven and tent loosely with foil. Rest for 10–12 minutes before carving; reserve pan juices for the jus (see below).

While the chicken roasts, make the jus. After removing the chicken from the roasting pan, place the pan over medium heat on the stovetop (or transfer any fond and fat to a sauté pan). If there is excess fat, drain to leave about 1 tablespoon. Add 1 finely chopped shallot and 1 minced garlic clove to the pan and sauté 1–2 minutes until softened and aromatic.

Deglaze the pan by pouring in 1 cup dry white wine, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce by about half (3–5 minutes). Add 2 cups chicken stock, 1 sprig thyme and 1 bay leaf. Simmer gently for 8–10 minutes to concentrate flavors.

Remove thyme and bay leaf. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Off the heat, whisk in 2 tbs cold cubed unsalted butter one piece at a time to slightly thicken and gloss the jus. If desired, strain the jus through a fine mesh sieve for a smooth sauce. Keep warm until ready to serve.

Bring 3 cups water and 1 cup whole milk to a gentle simmer in a medium saucepan. Add 1 tsp salt.

Slowly whisk in 1 cup coarse cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently (especially early on), until thickened and the grains are tender, about 20–25 minutes for coarse polenta. If polenta becomes too thick, stir in up to 1/2 cup additional milk or water to reach a creamy consistency.

Remove from heat and stir in 2 tbs unsalted butter and 1/2 cup finely grated Parmesan until melted and incorporated. Adjust seasoning with 1/4 tsp black pepper and additional salt if needed. Keep warm and loosely covered until plating.

While polenta cooks or in the last 10 minutes of the chicken resting time, heat 1 tbs olive oil in a large skillet over medium heat. Add 1 sliced garlic clove and 1/4 tsp red pepper flakes (if using) and sauté 30–45 seconds until fragrant but not browned.

Add the chopped Swiss chard (about 300 g). Toss to coat and cook, stirring occasionally, until wilted and tender, about 4–6 minutes. If the pan becomes dry, add a splash (1–2 tbs) water or stock to help steam the leaves.

Finish with 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

Spoon a generous portion of creamy polenta onto each plate. Arrange a portion of braised Swiss chard alongside the polenta.

Carve the roasted half chicken into serving pieces (breast and leg/thigh portions) and place on top of or beside the polenta. Spoon warm chicken jus over the chicken and a little onto the polenta for extra flavor.

Serve immediately with any remaining jus on the side.