$226 vs $18 Roast Chicken Dinner: Pro Chef & Home Cook Swap Ingredients

Ingredients

• 1 whole Whole Chicken (about 4.5 lb, spatchcocked)
• 1 whole Preserved Lemon (rind only, finely grated for dry brine and cavity)
• 2 tablespoons Fresh Thyme Leaves (packed)
• 2 tablespoons Kosher Salt (for dry brine and seasoning)
• 0.5 cup Unsalted Butter (softened, divided)
• 2 tablespoons Fresh Rosemary (finely chopped)
• 10 cloves Garlic Cloves (whole, for roasting)
• 1.5 pounds Fingerling Potatoes (halved)
• 2 pieces Russet Potatoes (thinly sliced 1/8‑inch for Pom Anna)
• 3 tablespoons Extra Virgin Olive Oil (plus extra for searing)
• 0.5 cup Dry White Wine (dry, for deglazing)
• 2 cups Low‑Sodium Chicken Broth (for stock and jus)
• 1 leaf Bay Leaf
• 1 piece Carrot (medium, diced for stock)
• 2 tablespoons All‑Purpose Flour (for thickening jus)
• 2 tablespoons Aged Balsamic Vinegar (10‑30 year aged)
• 1 teaspoon Fennel Pollen (optional garnish)
• 1 handful Fresh Basil Leaves (torn)
• 2 cups Radicchio (mixed varieties) (shredded, three types if available)
• to taste Black Pepper (freshly cracked for finishing)

Instructions

1. Spatchcock the Chicken

   Place the chicken breast‑side down, cut along each side of the backbone with kitchen shears, remove it, then locate and cut out the keel cartilage. Flip the bird, press firmly to flatten.

   Time: PT10M

2. Dry Brine

   Rub the chicken all over with kosher salt, grated preserved lemon rind, and fresh thyme leaves. Let rest uncovered in the refrigerator.

   Time: PT5M

3. Make Lemon‑Rosemary Compound Butter

   Combine softened butter, lemon zest, and chopped rosemary in a mixing bowl. Mix until uniform and set aside.

   Time: PT5M

4. Prepare Aromatics for Stock

   Dice carrot, gather bay leaf, thyme sprigs, and set aside. Reserve the spatchcocked backbone for later.

   Time: PT5M

5. Roast Garlic and Fingerling Potatoes

   Lay whole garlic cloves on a sheet of aluminum foil, drizzle with olive oil and kosher salt, wrap loosely. Halve fingerling potatoes, toss with olive oil, salt, and place on the same sheet. Roast in a 450°F oven for 40 minutes, turning halfway.

   Time: PT45M

   Temperature: 450°F

6. Preheat Oven

   Set oven to 450°F (230°C) and allow it to fully preheat before searing the chicken.

   Time: PT10M

   Temperature: 450°F

7. Season Chicken and Insert Butter

   Pat the brined chicken dry, rub the skin with olive oil, season with additional salt, and slide dollops of compound butter under the skin of the breasts and thighs. Tie the legs together with kitchen twine and tuck wing tips under the body.

   Time: PT10M

8. Sear and Roast the Chicken

   Heat a large skillet with a thin layer of oil until shimmering. Place the chicken skin‑side down, sear for 3‑4 minutes until golden. Transfer the skillet (or move to the roasting pan) to the preheated oven and roast for 45 minutes, basting with pan juices every 15 minutes.

   Time: PT45M

   Temperature: 450°F

9. Prepare Pom Anna Potatoes

   Using a mandolin, slice the russet potatoes into 1/8‑inch rounds. In a 10‑inch oven‑proof skillet, melt half the compound butter, arrange a single layer of potatoes in a circular pattern, season with salt, then repeat layers until potatoes are used. Cover with foil and cook on medium heat for 5 minutes, then uncover and cook another 15 minutes until edges are golden and interior is tender.

   Time: PT20M

   Temperature: medium heat

10. Make Chicken Stock and Deglaze

    In a saucepan, heat 2 tbsp olive oil, add the chicken backbone, carrot, thyme, and bay leaf. Deglaze with white wine, simmer 5 minutes, then add 2 cups chicken broth. Simmer gently for 30 minutes, skimming foam.

    Time: PT30M

    Temperature: medium

11. Finish the Lemon‑Thyme Jus

    Reduce the strained stock over medium heat until it thickens slightly (about 15 minutes). Add the roasted garlic cloves, mash them into the sauce, whisk in flour to thicken, and season with additional salt and a splash of aged balsamic vinegar. Keep warm.

    Time: PT15M

    Temperature: medium

12. Rest, Carve, and Plate

    Remove the chicken from the oven, tent with foil and let rest 10 minutes. Carve into breast, thigh, and wing pieces. Arrange on a platter with shredded radicchio, fresh basil, roasted fingerlings, Pom Anna slices, and drizzle with jus, aged balsamic, and a pinch of fennel pollen.

    Time: PT15M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g