1/2 Roasted Chicken Recipe

Prepare and season

Remove the half chicken from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat the skin dry with paper towels. In a small bowl mix 2 tbs olive oil, 1 tbs softened butter, minced garlic, chopped thyme, chopped rosemary, kosher salt, and black pepper. Rub the mixture evenly under the skin (where possible) and over the skin. Squeeze the lemon half over the chicken and tuck the squeezed half into the cavity or place alongside in the roasting pan.

Roast

Preheat the oven to 425°F (220°C). Place the chicken on a rack in a small roasting pan or baking sheet skin-side up. Roast for 35–45 minutes, until skin is golden and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C). If the skin browns too quickly, loosely tent with foil for the last 10 minutes.

Rest and collect juices

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest 10 minutes (temperature will rise a few degrees). Reserve the pan juices by pouring into a small bowl and set aside for the shiitake sauce and finishing.

While the chicken rests (or starting ~10 minutes before chicken comes out of oven), heat 1 tsp olive oil and 1 tbs butter in a medium skillet over medium-high heat until butter foams. Add chopped shallot and sauté 1–2 minutes until softened but not brown.

Add the prepared shiitake mushrooms to the pan in a single layer. Sauté without moving for 2 minutes to get color, then stir and continue cooking 2–3 more minutes until mushrooms are nicely browned and tender.

Deglaze the skillet with 1 tbs sherry vinegar, scraping up any browned bits. Add 1/4 cup reserved pan juices or chicken stock and bring to a simmer for 1–2 minutes to reduce slightly. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper.

Finish the sauce by stirring in 1 tsp chopped parsley and, if desired, a small knob (1 tsp) of reserved pan juices or butter for gloss. Keep warm until plating.

Place the cubed potatoes in a medium saucepan and cover with cold water by about 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.

While potatoes cook, heat the milk and heavy cream together in a small saucepan until just warm (do not boil). Keep warm.

Drain the potatoes thoroughly and return them to the still-warm pot. Pass the potatoes through a ricer or mash very finely. Over low heat, stir in the warmed milk/cream and 2 tbs butter a little at a time until the purée is silky and reaches desired consistency. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. If using, stir in 1/4 tsp truffle oil at the end for aroma.

Keep the pommes purée warm covered until ready to plate.

Slice the rested half chicken into two pieces (breast and leg) or serve whole. Spoon a generous portion of pommes purée onto the plate, place the roasted chicken pieces leaning against the purée.

Arrange the shiitake mushrooms and spoon the sherry vinegar sauce over and around the chicken and purée. Drizzle 1 tsp reserved pan juices or melted butter over the chicken for shine, and sprinkle microgreens or chopped parsley for garnish.

Serve immediately.