Roasted Split Chicken With Pan Sauce

Roasted Split Chicken With Pan Sauce

Roasted Split Chicken With Pan Sauce

This is one dish that EVERYONE will love unless they are vegetarian.  It’s a bit messy to make but worth the work.

INGREDIENTS

1 Whole Organic Chicken

Kosher Salt

Freshly Ground Pepper

2 Tablespoons Olive Oil

For The Pan Sauce

3 Cloves Minced Garlic

2 Large Sliced Shallots

1 Cup Chicken Broth

Juice of 1 Lemon

6 Tablespoons Unsalted Butter

2 Tablespoons Minced Fresh Parsley

2 Tablespoons Minced Fresh Thyme

2 Tablespoons Minced Oregano

Preheat your oven to 450° F.  Move your oven rack to the middle of the oven.  Split the chicken in half by using kitchen shears. Open the chicken halves like a book.  Wash and dry the chicken halves with paper towels.  Season with kosher salt and freshly ground pepper.  In a large sauté pan sear the chicken halves, skin side down, in 2 Tablespoons of olive oil, over a medium high heat for 5 minutes.  Turn over and sear the other side for 2 minutes.  You will want the chicken halves to be golden but not cooked through.  Transfer the chicken halves to a baking pan skin side up.  Roast the chicken, uncovered and skin side up, for 25 minutes.  While the chicken is roasting you should make the pan sauce.  For the sauce, sauté the garlic and shallots, in the same pan that you seared the chicken in, for 30 seconds. Add the chicken broth to the skillet and simmer for 5 minutes.  Add the lemon juice. Add the butter into the sauce and cook for two minutes over a medium low heat.  Add the parsley, thyme, oregano, kosher salt and pepper.  Remove the chicken from the oven and transfer to a serving platter.  Let sit for 5 minutes and spoon the pan sauce over the chicken.  Serve immediately.  Serves 2

 

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  • 3 ratings

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