Pan-Roasted Chicken Halves, Herb Salad, Tahini & Sumac Onions (Edit recipe)

These Pan-Roasted Chicken Halves are crispy on the outside, juicy and tender in the middle and absolutely loaded with flavour.

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	2438
Fat:	154 g
Carbohydrates:	134 g
Protein:	152 g
Cholesterol:	385 g
Sodium:	1757 mg
Fiber:	53 g
Sugars:	4 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 2

Ingredients

For the Pan-Roasted Chicken

2 lb Whole Chicken, (1 small chicken)
1 tsp Smoked Paprika
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Kosher Salt
.5 tsp Black Pepper, freshly-cracked
2 Tbsp Avocado Oil
3 Tbsp Unsalted Butter, substitute ghee for Whole30 and Paleo
3 sprigs fresh Thyme, fresh
3 cloves Garlic, skins on and lightly smashed

For the Herb Salad

7 oz Lamb's Lettuce (mâche), AKA corn salad or valerianella, substitute watercress
1 cup Parsley, roughly torn
1 cup fresh Dill, roughly torn
.5 cup Chives, roughly chopped
12 Mint Leaves, roughly torn
2 Radish, thinly large, sliced into discs
2 Tbsp Extra Virgin Olive Oil
.5 Lemon, juiced
.25 tsp Kosher Salt
.25 tsp Black Pepper, freshly-cracked

For the Sumac Onions

1 Red Onion, thinly sliced
.25 Lemon, juiced
1 tsp Sumac

For the Tahini Sauce

.5 cup Tahini, 100% pure toasted sesame seed paste
1 clove Garlic, large, finely chopped or grated
1 Tbsp Lemon Juice
.25 tsp Kosher Salt
.5 cup Water, ice cold, plus more or less as needed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Pan-Roasted Chicken:

Preheat oven to 400F.
Using a sharp knife or pair of kitchen shears, cut along both sides of the chicken’s backbone to separate it from the carcass. Place the chicken breast-side down and make an incision in the middle of the breast plate. Using your knife, press down and slice through the back of the breast bone and meat to cut the chicken in half. Tuck the tip of each wing behind each breast.
In a bowl, combine the smoked paprika, paprika, garlic powder, salt and pepper. Generously season both sides of the chicken and massage to coat.
Preheat an oven-safe skillet over medium heat. Add the avocado oil and heat until shimmering. Add the chicken halves and backbone skin-side down first. Cover loosely with a piece of parchment paper and top with a heavy pan to weigh it down. Cook, undisturbed, until the skin is golden brown and crispy, around 8 minutes. Flip the chicken and add the butter, thyme and garlic to the pan. Using a large spoon, baste the chicken with the melted butter for 1 to 2 minutes. Transfer the pan to the oven and cook the chicken until the thickest part of the breast registers 160F, around 12 minutes.
Remove the chicken from the oven, transfer to a plate and tent with foil to keep warm until ready to serve.

For the Herb Salad:

In a large bowl, combine the mâche, parsley, dill, chives, mint, radish, olive oil, lemon juice, salt and pepper. Toss everything to combine and serve with the pan-roasted chicken.

For the Sumac Onions:

In a bowl, combine the onion, lemon juice and sumac. Toss to coat and gently squeeze the onions until slightly tender. Refrigerate until ready to serve.

For the Tahini Sauce:

In a bowl, combine the sesame seed paste, garlic, lemon juice and salt. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coats the back of a spoon. If your tahini sauce is too thick, add a bit more water. If it’s too runny, add a bit more sesame seed paste. Taste for seasoning and adjust with salt or garlic as needed. Cover and set aside until ready to serve.