Pan Roasted Half Chicken Recipe

Place peeled garlic cloves and bay leaf in a small saucepan. Cover with oil and bring to a bare simmer over low heat. Maintain a very gentle simmer (small bubbles) for 45–50 minutes until cloves are soft and lightly golden. Remove from heat and let cool in oil. Reserve 3 cloves (mashed) for breadcrumbs and keep remaining cloves and oil for use in jus and finishing (store in fridge for up to 2 weeks).

Preheat oven to 425°F (220°C). Pat the half chicken dry with paper towels. Rub olive oil over skin. Season chicken all over with 1.5 tsp salt, 1 tsp pepper and smoked paprika, getting some seasoning under the skin where possible.

Toss fingerling potatoes with 1.5 tbs olive oil, thyme leaves, 0.75 tsp salt and 0.5 tsp pepper. Spread potatoes cut-side down in a large ovenproof skillet (cast-iron preferred) or roasting pan in a single layer.

Place the chicken, skin-side down, on the potatoes and roast in the preheated oven for 20 minutes. After 20 minutes, carefully flip the chicken skin-side up and continue roasting for 20–30 minutes more, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 160–165°F (71–74°C) and potatoes are tender and golden. Total roast time ~40–50 minutes depending on bird size.

Once cooked, transfer chicken to a cutting board and tent loosely with foil; let rest 10–12 minutes. Keep pan with potatoes and drippings for making the jus.

While chicken roasts, melt 1 tbs butter in a small skillet over medium heat. Add 0.5 cup breadcrumbs and toast, stirring, until golden, about 3–4 minutes. Add mashed garlic confit (3 cloves), chopped parsley, 0.5 tsp lemon zest and 0.25 tsp salt; stir to combine and remove from heat. Set aside.

Heat a grill pan or outdoor grill to medium-high. Brush radicchio quarters lightly with 1 tbs olive oil and season with 0.25 tsp salt and 0.25 tsp pepper. Grill radicchio, cut-side down, until charred and softened, 2–3 minutes per side. Remove and keep warm.

In a hot sauté pan, add a teaspoon of the reserved confit oil and wilt baby spinach briefly (30–60 seconds) until just wilted. Season with 1 tsp sherry vinegar or lemon juice, a pinch of salt and pepper. Toss and remove from heat.

Pour off and reserve about 2 tbs of pan drippings from the roasting pan (do not discard). Place the roasting pan over medium heat on the stovetop (if using ovenproof skillet) or transfer drippings to a saucepan. Add 1/4 cup white wine to deglaze the pan, scraping up browned bits, and reduce by half, about 2–3 minutes.

Add 1 cup chicken stock and 1 tsp chopped rosemary. Simmer gently until reduced by about one-third, 6–8 minutes. Stir in 1 tsp lemon zest and 1 tbs lemon juice. Remove from heat and whisk in cold cubed butter, a few cubes at a time, to slightly thicken and gloss the sauce. Taste and season with 1/4 tsp salt and 1/4 tsp pepper as needed. If desired, swirl in 1–2 tsp of the garlic confit oil for extra richness and garlic flavor.

Carve the rested half chicken into 3–4 pieces (breast, thigh, leg portions) and arrange on warm plates alongside roasted fingerling potatoes, grilled radicchio and a small mound of wilted spinach.

Spoon 1–2 tablespoons of the lemon-rosemary jus over the chicken and potatoes. Sprinkle spoonfuls of the warm breadcrumb mixture over the chicken breast and potatoes for texture.

Drizzle a small amount (about 1 tsp) of extra-virgin olive oil over the plated vegetables, garnish with chopped parsley and serve immediately.