Garlic & Herb Pasture-Raised Chicken

Remove the chicken from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the rosemary sprigs crosswise. Halve the potatoes lengthwise. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, cut side down. Evenly top with the halved rosemary sprigs and pancetta.

In a bowl, combine the demi-glace, verjus, and 1/4 cup of water. Pat the chicken dry with paper towels. Season on all sides with salt, pepper, and the spice blend. Using your fingers, gently loosen the skin around the entire chicken, being careful not to tear the skin. Rub the softened butter under the skin in an even layer. Place the seasoned chicken on top of the prepared potatoes and pancetta. Pour the demi-glace mixture around the edges of the baking dish. Cover the dish with foil. Roast 25 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Return to the oven and roast 24 to 29 minutes, or until the potatoes are tender when pierced with a fork and the chicken is browned and cooked through.* Remove from the oven. Carefully transfer the roasted chicken to a cutting board and let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, cut off and discard any stem ends from the green beans. Roughly chop the capers. Pick the mint leaves off the stems. Quarter and deseed the lemon. In a bowl, combine the salsa verde and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain and immediately transfer to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

In a bowl, combine the shocked green beans, chopped capers, cheese, almonds, mint leaves (tearing just before adding), the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired.

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Cut through the joint connecting the wing to the breast. Serve the carved chicken with the roasted potatoes and pancetta (discarding the rosemary sprigs) and dressed green beans. Top the chicken with the lemon salsa verde. Enjoy!