Restaurants›Town Hall Restaurant Jacksonville›Roasted Half Chicken Recipe

Roasted Half Chicken Recipe

Inspired by Town Hall Restaurant Jacksonville
Time1h 30m
Serves2

black truffle-whipped potatoes, rainbow carrots, Kalamata olives, upland cress, harissa

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Ingredients

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Main Ingredients

Black Truffle-Whipped Potatoes

Vegetables

Method

Roasting the Chicken

1

Prepare the Chicken

Preheat the oven to 425°F (220°C). Rub the chicken halves with olive oil, harissa paste, salt, and black pepper.

2

Roast the Chicken

Place the chicken halves on a roasting pan, skin side up. Roast in the preheated oven for 45-50 minutes, until the internal temperature reaches 165°F (74°C) and the skin is crispy.

Preparing the Potatoes

3

Boil the Potatoes

In a pot, bring salted water to a boil. Add the cubed potatoes and cook for about 15-20 minutes until fork-tender.

4

Whip the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, black truffle oil, salt, and pepper. Use a hand mixer to whip until smooth and creamy.

Preparing the Vegetables

5

Roast the Carrots

On a baking sheet, toss the rainbow carrots with olive oil, salt, and pepper. Roast in the oven alongside the chicken for about 25 minutes until tender.

6

Combine with Olives and Cress

Once the carrots are roasted, mix them with Kalamata olives and upland cress in a bowl.

Serving

7

Plate the Dish

On a serving plate, place a half of the roasted chicken, a generous scoop of black truffle-whipped potatoes, and a portion of the roasted carrots with olives and upland cress.