Roast Basil Chicken, Basil Baby Potatoes, Frisee Plum Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1043
- Total Fat
- 74
- Saturated Fat
- 28
- Carbohydrates
- 39
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 56
- Cholesterol
- 263
- Sodium
- 1663
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
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.