River Café Classics Recipe

Roast beets

Preheat the oven to 400°F (200°C). Trim beet greens, scrub beets clean. Toss beets with 1 tbs olive oil, thyme, 1/2 tsp salt and 1/2 tsp pepper. Wrap individually in foil or place in a covered baking dish and roast 45–60 minutes, or until a knife slides easily into the center. Let cool slightly, then peel and slice into wedges.

Assemble salad

In a bowl, toss baby arugula with remaining 1 tbs olive oil and 1 tbs balsamic vinegar. Season with a pinch of salt. Arrange arugula on plates, top with warm beet wedges, crumble chèvre over the top, scatter toasted walnuts, and finish with a crack of black pepper.

Prepare chicken

Position a rack in the center of the oven and preheat to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Gently loosen skin over the breasts with your fingers to create pockets.

Make herb butter

In a small bowl, combine softened butter, minced garlic, lemon zest, chopped rosemary, thyme leaves, 1 tsp salt and 1/2 tsp pepper. Mix to a spreadable paste.

Season and truss

Rub the outside of the chicken with 2 tbs olive oil and sprinkle with remaining 1 tsp salt and 1/2 tsp pepper. Spread half the herb butter under the breast skin (distribute evenly over both breasts). Place the halved lemon inside the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the bird.

Roast

Place the chicken breast-side up on a rack in a roasting pan. Roast at 425°F (220°C) for 15 minutes to brown, then reduce oven temperature to 375°F (190°C) and continue roasting for another 45–55 minutes, basting once with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If the skin browns too quickly, tent loosely with foil.

Rest and make pan jus

Transfer chicken to a cutting board and let rest 15 minutes. Meanwhile, pour off excess fat from the roasting pan, place pan over medium heat, add 1 cup chicken stock and scrape browned bits, simmer 2–3 minutes to slightly reduce, then whisk in remaining herb butter (if desired) to enrich the jus. Carve chicken and serve with pan jus.

Cook polenta

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 cup milk to a gentle simmer. Add 1 tsp salt. Gradually pour in polenta in a steady stream while whisking to prevent lumps. Reduce to low heat and simmer, stirring frequently with a wooden spoon, until thick and creamy, 20–25 minutes (time may vary with grind).

Finish

Remove from heat and stir in 2 tbs butter and 1 tbs grated Parmesan until fully incorporated. Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm until serving; polenta will firm as it cools — reheat with a splash of milk if needed.

Prepare

Preheat oven to 350°F (175°C). Grease a small loaf pan or two 4–5 inch cake tins (or line a 6-cup bundt). Whisk together flour, baking powder, and salt in a bowl.

Make batter

In a separate bowl, whisk eggs and granulated sugar until combined and slightly frothy. Whisk in olive oil in a slow stream until emulsified, then whisk in Greek yogurt, lemon zest, lemon juice, and vanilla until smooth. Fold the dry ingredients into the wet just until combined — do not overmix.

Bake & finish

Pour batter into prepared pan(s) and smooth the top. Bake 25–35 minutes for small pans (or 40–45 minutes for larger single loaf) until a toothpick inserted into the center comes out clean. Let cool in the pan 10 minutes, then turn out to a rack to cool completely. Dust with powdered sugar before serving. Serve slices alongside remaining chèvre-sprinkled salad or with a spoonful of yogurt if desired.