Pasture-Raised Roast Chicken & Rosemary-Lemon Sauce

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the lemon crosswise; remove the seeds. Line a sheet pan with foil. Pat the chicken dry with paper towels. Transfer the halved lemon and chicken to one side of the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Place the seasoned lemon cut side down. Roast 20 minutes. Leaving the oven on, remove from the oven. 

Meanwhile, halve the potatoes lengthwise. Roughly chop the lettuce. Core and thinly slice the pear. Thinly slice the chives. Pick the rosemary leaves off the stems; finely chop the leaves. In a bowl, combine the softened butter, chopped rosemary, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Place the halved potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully arrange the seasoned potatoes in an even layer, cut side down, on the other side of the sheet pan of partially roasted chicken and lemon. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the roasted potatoes to the reserved bowl. Add half the compound butter and toss to coat. Taste, then season with salt and pepper if desired. Transfer the roasted chicken to a cutting board and let rest at least 10 minutes.

*An instant-read thermometer should register 165°F.

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer the crisped pancetta to a paper towel-lined plate. Carefully transfer 1 tablespoon of the rendered fat to a medium bowl (discarding the rest). Add the mustard and vinegar. Whisk to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

While the chicken rests, in the same pan, heat the broth on medium-high until simmering. Once simmering, cook, stirring occasionally, 3 to 4 minutes, or until heated through and slightly reduced in volume. Add the juice of the roasted lemon (including any pulp) and remaining compound butter. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired.

In a large bowl, combine the chopped lettuce, sliced pear, crisped pancetta, and dressing; toss to combine. 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 salad and dressed potatoes. Garnish the potatoes with the cheese. Top the chicken with the pan sauce and sliced chives. Enjoy!