Roasted Half Chickens with Garlic Herb Butter
plus Tomato-Shallot Panzanella Salad & Red Pepper Jam Vinaigrette
- Wheat
- Soy
- Milk
Garlic herb butter under the skin seasons these half chickens as they roast to a deep golden brown. Meanwhile, halved heirloom grape tomatoes and sliced shallot marinate in a sweet-tangy red pepper jam vinaigrette. You’ll toast chewy ciabatta bread cubes in the luscious chicken pan drippings, then combine them with the marinated tomatoes and shallot and mixed greens for an unforgettable bread salad to serve alongside the chicken.
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
4 ounce
Heirloom Grape Tomatoes
4 ounce
Mixed Greens
1 unit
Red Pepper Jam
2 unit
Half Chicken
4 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
Position rack in top third of oven and preheat to 425 degrees. Wash and dry produce.
-
Massage garlic herb butter in their packets until softened, 30-60 seconds each.
-
Thoroughly pat chickens* dry with paper towels. TIP: See a feather? Simply grip the end with a paper towel and pull!
-
Working one at a time, use the handle end of a spoon to create a 1-2-inch opening under chicken skin, starting near the wing. Gently move the spoon handle farther down the chicken to separate skin from meat. TIP: Try your best not to puncture the skin or widen the opening.
-
Stuff one packet of softened garlic herb butter under the skin of one chicken, massaging to evenly distribute. Repeat with remaining garlic herb butter and chicken.
-
Rub skin of each chicken with a drizzle of oil; season generously with salt and pepper.
-
Place chickens, skin sides up, in a large, preferably ovenproof, pan (for 4 servings, use a baking sheet). TIP: If your pan isn’t ovenproof, place chickens on a baking sheet.
-
Roast until browned and cooked through, 30-40 minutes. TIP: To ensure chickens are cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones).
- Transfer chickens to a plate to rest. Reserve pan (or baking sheet).
-
While chickens roast, halve tomatoes. Halve, peel, and thinly slice shallot. Halve ciabatta lengthwise; cut into ½-inch pieces.
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In a large bowl, whisk together mustard, jam, vinegar, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until smooth.
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Stir in tomatoes and shallot; set aside until ready to use.
- Carefully toss ciabatta in pan (or baking sheet) used to roast chickens, stirring and scraping up any browned bits, until mostly absorbed, 30-60 seconds. TIP: The pan will be very hot, so be sure to use a pot holder to hold it steady while you stir!
-
Return pan (or sheet) to oven and toast, stirring halfway through, until croutons are browned and crispy, 10-12 minutes.
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Once croutons are done, transfer chickens to a serving platter and add any resting juices from plate to croutons; stir to absorb.
-
Add croutons and mixed greens to bowl with marinated tomatoes and shallot. Toss until evenly coated.
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Place panzanella salad beside chickens and serve family style.
