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Yield: 4
Andrew Cacioppo
Chef
Ingredients & Directions
Directions
Nduja Butter
8 oz
Butter, room temp.
4 oz
Nduja
1
Lemon, zest and juice
1 pinch
Salt
- In the bowl of a stand mixer using the paddle attachment, beat all the ingredients together.
Chicken
2
Oranges, sliced
2
Lemons, sliced fresh
Oregano
Fresh rosemary
3 cloves
Garlic
- Preheat the oven to 450 degrees
- Stand the whole chicken upright so that you are holding on to the neck cavity and the base of the spine is resting on the cutting board. Carefully run your knife down the right side of the chicken spine, cutting through the bones, all the way to the end of the chicken,
- Do the same thing on the left side of the chicken spine.
- Lay the chicken down on the cutting board so that the breasts are touching the board.
- Run your knife down the center of the chicken cutting through the breast bone. You should have 2 half chickens(breast, wing, thigh, leg).
- Trim off the tip of the wings by cutting through the joint half way down the wing.
- Take the nduja butter and rub it between the skin and the breast of the chicken, be careful not to puncture the skin of the chicken. Do the same with the thighs. If you have extra butter left over, rub it on the back side of the chicken.
- Season the outsides with salt and pepper.
- In a raosting pan, arrange the citrus slices, herbs, and garlic in a single layer.
- Place the chickens, skin side up, on top of the citrus and herbs.
- Place in the oven and roast for 20 minutes.
- After 20 minutes, reduce the heat to 350 degrees, baste the chicken with the juices that have collected at the bottom of the pan and put back in the oven.
- Roast for 15 minutes more.
- Remove from the oven and let cook in the roasting pan for 10 minutes.
- To serve, cut the halves in to 4 pieces and arrange on a serving platter using the roasted citrus and herbs for decoration.
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Half-Roasted Chicken with Nduja Butter, Citrus, and Herbs by Chef Andrew Cacioppo
Andrew Cacioppo
Chef
Yield: 4
Prep
Cook
00:00 Total Time
Ingredients
Directions
Nduja Butter
8 oz
Butter, room temp.
4 oz
Nduja
1
Lemon, zest and juice
1 pinch
Salt
- In the bowl of a stand mixer using the paddle attachment, beat all the ingredients together.
Chicken
2
Oranges, sliced
2
Lemons, sliced fresh
Oregano
Fresh rosemary
3 cloves
Garlic
- Preheat the oven to 450 degrees
- Stand the whole chicken upright so that you are holding on to the neck cavity and the base of the spine is resting on the cutting board. Carefully run your knife down the right side of the chicken spine, cutting through the bones, all the way to the end of the chicken,
- Do the same thing on the left side of the chicken spine.
- Lay the chicken down on the cutting board so that the breasts are touching the board.
- Run your knife down the center of the chicken cutting through the breast bone. You should have 2 half chickens(breast, wing, thigh, leg).
- Trim off the tip of the wings by cutting through the joint half way down the wing.
- Take the nduja butter and rub it between the skin and the breast of the chicken, be careful not to puncture the skin of the chicken. Do the same with the thighs. If you have extra butter left over, rub it on the back side of the chicken.
- Season the outsides with salt and pepper.
- In a raosting pan, arrange the citrus slices, herbs, and garlic in a single layer.
- Place the chickens, skin side up, on top of the citrus and herbs.
- Place in the oven and roast for 20 minutes.
- After 20 minutes, reduce the heat to 350 degrees, baste the chicken with the juices that have collected at the bottom of the pan and put back in the oven.
- Roast for 15 minutes more.
- Remove from the oven and let cook in the roasting pan for 10 minutes.
- To serve, cut the halves in to 4 pieces and arrange on a serving platter using the roasted citrus and herbs for decoration.
