Split Roast Chicken with French Herbs, Fennel and Baby Potatoes
Makes 4 servings
Gluten Free and From From the Top 8 Allergens
Splitting a chicken encourages even roasting and beautiful presentation. This French bistro classic makes the most of spring herbs, delectable fennel, tiny potatoes, and shallots. Bon Appetit!
2 medium bulbs fennel, ends removed, rinsed and cut into 8 wedges each
1 pound baby potatoes, new potatoes (halved) or fingerling potatoes (halved lengthwise)
3 shallots, peeled and quartered lengthwise
4 tbsp olive oil, divided
½ tsp salt, plus additional for chicken
¼ tsp freshly ground black pepper, plus additional for chicken
3 tbsp chopped fresh tarragon, divided
1 3½ – 4 pound chicken
Juice and zest of 1 lemon
2 tbsp chopped fresh basil
1 tbsp chopped fresh thyme
½ cup dry white wine
1. Preheat oven to 400°F.
2. Combine fennel, potatoes, shallots, 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon tarragon in a large bowl. Transfer vegetables with seasoning to a roasting pan. Top with a roasting rack.
3. Rinse and pat chicken dry. Split chicken down the backbone with a sharp knife or kitchen shears. Flip and use the palm of your hand to press down firmly on the breastbone, to flatten. Beginning at the tail end, separate, but do not remove, the skin from the breast.
4. In a small bowl, combine lemon zest, 2 tablespoons tarragon, basil and thyme. Use fingers to spread and massage zest-herb mixture under chicken skin. Use toothpicks to secure the skin at the tail end, if needed.
5. Place chicken cavity side up on rack over vegetables. Season liberally with salt and pepper (about ¼ teaspoon each). Combine lemon juice with wine and pour over chicken.
6. Roast chicken and vegetables for 15 minutes. Remove from oven and flip chicken using tongs. Baste chicken with pan juices then brush with 1 tablespoon olive oil and season with more salt and pepper (about ⅛ teaspoon each). Return to oven and roast 15 minutes more.
7. Reduce oven temperature to 325°F. Bake chicken and vegetables for 1 hour, undisturbed, until skin is crispy, juices run clear when pricked with a skewer and an instant thermometer reads 185°F when inserted into the thickest part of the chicken.
8. Remove chicken from oven and let rest 10 minutes before carving. Serve with roasted vegetables and top with pan juices.
Split Roast Chicken with French Herbs, Fennel and Baby Potatoes © 2014 by Cybele Pascal
This recipe first appeared in the Spring 2014 issue of Allergic Living Magazine