Roast Basil Chicken, Basil Baby Potatoes, Frisee Plum Salad

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Kosher salt
  • 3 cups fresh basil leaves
  • 1 stick unsalted butter, at room temperature
  • 1 clove garlic, grated
  • Finely grated zest of 1 lemon
  • 1 3 1/2 -pound chicken
  • Freshly ground pepper
  • 1 1/2 pounds baby potatoes
  • 1 tablespoon white wine vinegar
  • 1 teaspoon whole-grain mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 head frisee, torn (about 5 cups)
  • 2 plums, cut into 1/2-inch wedges
Directions
  • Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside.

  • Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.

  • Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.

  • Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.

  • Photograph by Con Poulos


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