Roasted Half Chicken with Cherry Pan Sauce and Lemon Ricotta Crostini

This elegant roasted half chicken is the centerpiece of a memorable meal. The chicken is seasoned with garlic powder and roasted until golden and juicy, then drizzled with a rich cherry pan sauce that balances sweet and savory flavors. Alongside, you’ll find creamy mashed potatoes, tender roasted asparagus and broccoli and a delightful lemon ricotta crostini drizzled with honey and sprinkled with pistachios.

Perfect for a special occasion or a cozy dinner at home, this recipe brings together comforting sides and a show-stopping main. The cherry sauce, made with cherry jam and chicken stock, adds a glossy finish that elevates the dish. Serve family-style for an impressive presentation.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Half ChickenView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Slice baguette crosswise into 8 rounds. Zest and quarter lemon. Roughly chop pistachios. Place baguette rounds on a baking sheet, drizzle with olive oil and toast until golden, 5-10 minutes.
2. In a small bowl, combine ricotta, juice from one lemon wedge and lemon zest to taste; season with salt and pepper. Spread toasted baguette rounds with ricotta mixture, drizzle with honey and garnish with pistachios. Set aside.
3. Trim woody ends from asparagus. Dice potatoes into ½-inch pieces. Thinly slice scallions, separating whites from greens. Line a baking sheet with foil. Pat chicken dry and season generously with garlic powder, salt and pepper. Place chicken skin side up on one side of the sheet.
4. Roast chicken on middle rack until cooked through and skin is browned, 40-50 minutes. If skin browns too quickly, cover loosely with foil. When chicken has 12 minutes left, remove sheet, toss asparagus on empty side with oil, salt and pepper and return to oven until chicken is done and asparagus is tender, 10-12 minutes.
5. Meanwhile, place potatoes in a pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup cooking liquid, drain and return potatoes to pot. Add half the sour cream and 1 tablespoon butter; mash until smooth, adding reserved liquid as needed. Season with salt and pepper. Keep covered.
6. When chicken is almost done, heat a drizzle of oil in a pan over medium-high heat. Add scallion whites and cook until softened, 1 minute. Stir in cherry jam, stock concentrate and ¼ cup water. Cook until thickened, 2-3 minutes. Remove from heat; stir in remaining sour cream and 1 tablespoon butter. Season with salt and pepper.
7. Sprinkle chicken and mashed potatoes with scallion greens. Serve chicken with asparagus, mashed potatoes and pan sauce.

Recipe Tips

FAQ

Can I use boneless chicken instead of half chicken?

Yes, but cooking time will vary. Boneless chicken breasts or thighs will cook faster; adjust roasting time accordingly and check internal temperature.

Can I substitute the cherry jam?

You can use any berry jam or preserves, such as raspberry or blackberry, for a similar sweet-tart sauce.

How do I store leftovers?

Store chicken, sides and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.