Roasted Half Chicken with Cherry Sauce

plus Lemon Ricotta Crostini, Mashed Potatoes & Asparagus

Allergens: Milk, Tree Nuts, Soy, Wheat

Total: 50 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Cherry Jam

    1 unit

  • Potatoes

    12 ounce

  • Asparagus

    6 ounce

  • Pistachios

    ½ ounce

  • Chicken Stock Concentrate

    1 unit

  • Lemon

    1 unit

  • Ricotta Cheese

    4 ounce

  • Honey

    4 teaspoon

  • Half Chicken

    1 unit

  • Scallions

    2 units

  • Garlic Powder

    1 teaspoon

  • Demi-Baguette

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

  • Slice baguette crosswise into 8 rounds (16 rounds for 4). Zest and quarter lemon. Roughly chop pistachios. 

  • Place baguette rounds on a baking sheet and drizzle with olive oil. Toast on middle rack until golden, 5-10 minutes.

  • Meanwhile, in a small bowl, combine ricotta, juice from one lemon wedge (two wedges for 4), and as much lemon zest as you like; season with salt and pepper. Spread toasted baguette rounds with ricotta mixture and drizzle with honey. Garnish with pistachios.

  • Serve lemon ricotta crostini while you finish cooking the rest of the meal.

2

  • Trim and discard woody bottom ends from asparagus. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

  • Line a second baking sheet (second and third baking sheets for 4 servings) with aluminum foil. 

  • Pat chicken* dry with paper towels and season generously all over with garlic powder, salt, and pepper. (TIP: See a feather? Simply grip the end using a paper towel and pull!) Place chicken, skin side up, on one side of prepared baking sheet.
3
  • Roast on middle rack until chicken is cooked through and skin is browned and slightly crispy, 40-50 minutes. TIP: If skin begins to brown too quickly, loosely cover chicken with foil. To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK!

  • When chicken has 12 minutes left, remove sheet from oven and carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Return to middle rack and roast until chicken is cooked through and asparagus is browned and tender, 10-12 minutes. (For 4 servings, leave chicken roasting on middle rack; toss asparagus on the other prepared baking sheet and roast on top rack.) 

4

  • Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4), then drain and return potatoes to pot. Add half the sour cream and 1 TBSP butter (2 TBSP for 4); mash with a potato masher or fork, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Taste and season with salt and pepper. 

  • Keep covered off heat until ready to serve.

5

  • When chicken is almost done, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute. 

  • Stir in jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until thickened, 2-3 minutes. Remove from heat; stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

6

  • Sprinkle chicken and mashed potatoes with scallion greens.

  • Serve chicken, asparagus, mashed potatoes, and pan sauce family style.