Heritage Roasted Split Chicken Recipe

Written By LaBelle Patrimoine

ROASTED SPLIT CHICKEN WITH ZESTY HERB VINAIGRETTE

 

Roasting chicken can be easy! Using the LaBelle Patrimoine Split Chicken shortens the time in the oven, and the marinade packs in the flavor with juicy results. Roasted fingerling potatoes and charred broccoli make this dinner a showstopper!

 Serves 2

 

Ingredients:

  • 3 garlic cloves

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

  • 2 teaspoons salt, divided

  • 7 tablespoons extra-virgin olive oil, divided

  • LaBelle Patrimoine Split Whole Chicken

  • ½ pound fingerling potatoes, halved lengthwise

  • 2 shallots, halved

  • Black pepper, to taste

  • 1 medium broccoli head, stemmed with florets cut into halves

  • 1 teaspoon red pepper flakes

  • Juice from ½ lemon

  • ½ cup Zesty Herb Vinaigrette, recipe follows

 

Step 1

In a food processor, pulse together garlic, mustard, honey, and ½ teaspoon salt. Slowly pour ¼ cup olive oil (4 tablespoons) as the food processor is running. Rub the garlic-mustard mixture on both sides of the split chicken. Refrigerate for 1 hour or up to 8 hours or overnight.

 

Step 2

About one hour before serving, preheat oven to 400°F with racks in upper and lower third positions. Place rimmed baking sheet on top rack while oven preheats. Toss together potatoes, shallots, 1 tablespoon olive oil, 1 teaspoon salt and a few grinds of fresh black pepper in a bowl. Add potato mixture to a preheated baking sheet, spreading in an even layer. Return to top oven rack; roast about 20 minutes.

 

Step 3

Remove chicken from refrigerator and wipe off excess marinade. Heat 1 tablespoon oil in a large, heavy skillet over medium heat. Add chicken, skin side down; cook without turning until brown, approximately 5-6 minutes. Flip chicken, and transfer skillet to lower rack in preheated oven. Roast until thermometer inserted into thickest portion of meat registers 165°, 20 – 30 minutes.

 

Step 4

While chicken and potatoes roast, toss broccoli with remaining 1 tablespoon oil, red pepper flakes and remaining ½ teaspoon of salt. Remove pan with potatoes from oven; arrange broccoli on top of potato mixture and return to oven. Roast until broccoli is crisp-tender and potatoes can be easily pierced with a fork, another 10-15 minutes.

 

Step 5

Remove chicken from oven; increase oven temperature to high broil and broil broccoli mixture until well charred, 3 – 5 minutes.

 

Step 6

Transfer broccoli and potatoes to a platter and drizzle with lemon juice. Add chicken on top of vegetables and generously drizzle Zesty Herb Vinaigrette. Serve with additional vinaigrette.

Thanks to our guest blog author, Cathy Cochran-Lewis, for this great recipe! If you have a favorite recipe, feel free to email us at info@labelle-patrimoine.com.


LaBelle Patrimoine
Next

Video Contest Time!