Premium

Pasture-Raised Roast Chicken & Rosemary-Lemon Sauce

with Pear & Walnut Salad

65 MIN

+$6.50/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
This wholesome meal features a classic pairing of roasted potatoes and chicken, which we’re finishing with a rich, savory pan sauce of rosemary butter, bone broth, and lemon juice.

INGREDIENT IN FOCUS
The star of the dish is our new pasture-raised half chickens! Together yielding one whole chicken, it’s aimed to please both dark and white meat lovers alike.
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Nutrition

PER SERVING
Calories

1090 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Half Chickens
1 Lemon
1¼ lbs Fingerling Potatoes
1 head Green Or Red Leaf Lettuce
1 Pear
1 bunch Chives
1 bunch Rosemary
1 Tbsp Sherry Vinegar
2 Tbsps Whole Grain Dijon Mustard
2 oz Butter
¼ cup Grated Parmesan Cheese
⅔ cup Chicken Bone Broth
¼ cup Roasted Walnuts
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Roast the lemon & chicken

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the lemon crosswise; remove the seeds. Line two sheet pans with foil. Pat the chicken dry with paper towels. Transfer the halved lemon and chicken to one sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Place the seasoned lemon cut side down. Roast 38 to 42 minutes, or until the chicken is browned and cooked through.* Remove from the oven. Transfer the chicken to a cutting board and let rest at least 10 minutes.

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

2 Prepare the remaining ingredients & make the compound butter

Meanwhile, halve the potatoes lengthwise. Cut off and discard the root end of the butter lettuce; roughly chop. Roughly chop the green or red leaf lettuce. Quarter, core, and thinly slice the pear. Roughly chop the walnuts. 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.

3 Roast the potatoes

Place the halved potatoes on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer the roasted potatoes to a large bowl. Add half the compound butter and toss to coat. Taste, then season with salt and pepper if desired.

4 Make the sauce

While the chicken rests, in a medium pan (nonstick, if you have one), 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.

5 Make the salad

In a large bowl, combine the mustard, vinegar, and 2 tablespoons of olive oil; season with salt and pepper. Whisk to thoroughly combine. Add the chopped lettuces, sliced pear, and chopped walnuts. Toss to combine. Taste, then season with salt and pepper if desired.

6 Carve the chicken & serve your dish

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. Top the potatoes with the cheese. Top the chicken with the pan sauce and garnish with the sliced chives. Enjoy!