NO-FAIL ROAST CHICKEN DINNER PARTY

Anyone who’s roasted a whole chicken before knows it’s an amazing dinner party dish—it’s delicious and impresses guests, yet is low-stress and hand-off since the oven does all the work. And if you’ve never cooked one before, this is the perfect menu for you.

Serves: 4 | Budget: $ | Prep Time: 1.5 Hours | Cook Time: 30 Minutes

Menu

Shopping List

Prep Steps

Cook Steps

EXTRAS

PERFECTLY PAIRED PLAYLIST

Anyone who’s roasted a whole chicken before knows it’s an amazing dinner party dish—it’s delicious and impresses guests, yet is low-stress and hand-off since the oven does all the work. And if you’ve never cooked one before, this is the perfect menu for you.

The main dish is a seriously no-fail roast chicken, rounded out with a lemony orzo, zingy salad, and a yummy but simple shrimp appy to start (I see you, shrimp ring fans).

If you are ambitious and want to make a dessert, I’d recommend Molly Baz’s Miso Apple Tart from “Cook This Book,” or you can buy a store-bought pie of any variety, just don’t forget the ice cream.

But beware: once you roast this chicken for your friends and family there’s no turning back, you will now be the designated cook for every gathering!

COMBINED SHOPPING LIST

○ 1 small Shallot
○ 1 bunch of Dill
○ 5 Lemons
○ 1 Yellow Onion
○ 2 Heads of Garlic
○ 4 cups Arugula
○ 1 Head of Radicchio
○ 1 3½–4 lb. Whole Chicken
○ 1 lb. Shell-on Shrimp
○ ½ cup Crème Fraîche or Sour Cream
○ 9 Tbsp. Unsalted Butter
○ ¾ cup Parmesan Cheese, finely grated
○ ¼ cup Sugar
○ 1 bag plain Kettle Chips
○ 1 cup Orzo
○ 2 Tbsp. Horseradish
○ 1½ tsp. Dijon Mustard
○ 2 tsp. Fresh Lemon Juice (from the total lemons counted)
○ ¼ cup Extra-Virgin Olive Oil
○ Black Pepper
○ Kosher Salt
○ 3 Anchovy Fillets, finely chopped
○ Ice (for the shrimp)
○ Martini Olives in brine (optional, for martinis)
○ Pickled onions (optional, for martinis)
○ Bottle of your favourite wine
○ Martini bar: Vodka or Gin, Vermouth & Ice

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KEY TIMING & TIPS

The prep steps will take around 1.5 hours (including time to clean the kitchen), so start prepping at least 1.5 hours before your guests arrive (leave more time if you want to be more relaxed!).

Take your chicken out of the fridge 2 hours and 15 minutes Before Meal Time (BMT) and put it in the oven 1 hour and 15 minutes BMT. (If your chicken is larger than 3½–4 lbs. add an extra 20 minutes of cooking time per pound).

Start the Orzo 20 mins BMT. Don’t start this too early, otherwise the orzo will coagulate.

PREP STEPS

Start 1 Day Before

• Start 1 Day Before •

Prep the Martini Carafe

1. Combine 10 oz Vodka or Gin (you choose!), 10 oz Dry Vermouth, and 4 oz Water in a carafe large enough to hold it all.
2. Place in the freezer (if you can fit it) or fridge until ready to serve.

Make the Dilly Horseradish Cream

1. In a medium bowl, stir together ½ cup Crème Fraîche (or Sour Cream) and 2 Tbsp. Horseradish.
2. Finely chop a Shallot and ½ cup Dill Leaves and add them to the crème fraîche.
3. Finely grate the zest of 1/2 Lemon into the crème fraiche mixture and squeeze in the juice. Season with salt and lots of black pepper.
4. Cut the remaining 1½ Lemons into wedges for serving.

Start at Least 1.5H Before Dinner

• Start at Least 1.5H Before Dinner •

Cook the Shrimp

1. Combine ¼ cup Kosher Salt, ¼ cup Sugar and 6 cups Water in a medium pot and bring to a boil over medium-high heat.
2. While the water is heating, use a pair of scissors to snip through the Shrimp shells, down the backs of each shrimp, stopping right where the tail begins. You're not going to remove these shells until after they're cooked, but this will make it a hell of a lot easier to peel them. If you see any dark veins running down the line that you snipped, use a paper towel to pull them out.
3. Have a timer at the ready — shrimp can overcook very easily, so you need to be prepared. Once the water comes to a boil, turn off the heat, add the shrimp and cover. Set a timer for 4 minutes; the shrimp should be pink and turned from translucent to opaque.
1. Meanwhile, fill a large bowl with ice water. Drain the shrimp and plunge them into the ice bath. Let sit until very chilled, 10-15 minutes.
2. When the shrimp are completely chilled, peel and discard the shells, leaving just the tails attached. Cover and refrigerate.

Prep the Salad

1. To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of 2 finely chopped Garlic Cloves and a pinch of Kosher Salt.
2. In a small bowl, whisk together garlic paste, 6 finely chopped Anchovy fillets, 1 Tbsp. Dijon Mustard and 4 tsp. Lemon Juice.
3. Slowly whisk in ½ cup Extra-Virgin Olive Oil until combined. Season with Kosher Salt and Pepper and more lemon if desired. Cover and refrigerate.
1. In a large bowl, add 4 cups of cleaned Arugula and 1 small head Radicchio, trimmed and thinly sliced. Set aside or refrigerate if many hours BMT.

Mise En Place for the Orzo

1. Finely dice 1 Yellow Onion and set aside
2. Using a vegetable peeler, peel 3 (3-inch long) strips of lemon zest from 1 Lemon and set aside.
3. Grate ¾ cup Parmesan Cheese. Cover and refrigerate. 
4. Set aside 3 Tbsp. of butter.

Prep the Chicken

1. Cut 1 Lemon in half crosswise and remove any visible seeds. Cut 1 Head of Garlic in half crosswise. (If it falls apart a bit, don't sweat it.)
2. Place 1 3–4-lb. Whole Chicken on a cutting board and pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
3. With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin connecting the leg and breast, making about a 3"-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.
1. Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of Kosher Salt and Pepper. If you’re using kosher salt, it should take you 4–5 generous—as in, four finger—pinches, which will be around 4 whole teaspoons.
2. Transfer chicken breast side up to a large oven-safe skillet (like a cast iron pan). Arrange lemon and garlic cut sides down in skillet around chicken.
1. If your desired eating time is more than 2 hours away, put the pan of chicken in the fridge. If less, you can leave your chicken on the counter and start the PRE-COOKING instructions 1 hour before meal time.

Prep the Martini Bar

1. Prepare your favourite garnishes: Martini olives are classic (add brine to the cocktail to make it dirty), or use pearl onions to make it a Gibson. Lemon peels are nice for those who want their martinis “with a twist”.
1. Put out martini glasses and a cocktail shaker.
2. Arrange the garnishes in small bowls with toothpicks or other utensils to serve.
3. Once guests arrive, place the carafe beside a bowl of ice.

Now Set the Table

COOK STEPS

When Guests Arrive

• When Guests Arrive •

Serve Snacks & Drinks

1. Place the martini carafe beside a bowl of ice and show your guests how to use the DIY bar.
1. Plate the shrimp in a shallow serving bowl full of ice cubes (or over crushed ice if you're fancy). Cold shrimp is key!
2. Serve with the dilly cream and a bowl of kettle chips.

1.5H Before Dinner

• 1.5H Before Dinner •

Cook the Chicken

1. Melt ½ stick (¼ cup) butter in a small saucepan or microwave in a small bowl and drizzle it all over the chicken.
1. 1 hour and 15 minutes BMT, transfer the chicken to the oven, with the legs pointed towards the back of the oven. Set a timer for 45 minutes when you will be checking if it’s done.

20 Mins Before Dinner

• 20 Mins Before Dinner •

Cook the Orzo

1. Take out your previously mise-en-placed ingredients.
2. In a large Dutch oven or pot, heat 3 Tbsp. Butter over medium heat until melted and foamy.
3. Add your chopped onion and cook, stirring often, until softened but not yet browned, 5 to 7 minutes.
4. Add 1 cup Orzo, the 3 strips of lemon zest, and 1 tsp. freshly cracked Black Pepper and toast, stirring, for 2 minutes.
5. Stir in 2.5 cups Water and 1 tsp. Salt and bring to a simmer over medium heat. Once the water comes to a simmer, reduce the heat to medium-low and cook, stirring occasionally so the orzo doesn’t stick to the bottom of the pot, until most of the water has been absorbed (there should still be some liquid at the bottom of the pot), 6 to 8 minutes. Taste the orzo; it should be al dente but not crunchy.
6. Remove the pot from heat. Stir in 2 Tbsp. butter and ¾ cup Parmesan Cheese.
7. Finely grate the remaining zest of the Lemon into the pot. Cut the lemon in half and squeeze the juice of both halves into the orzo. Taste and add more salt as needed. Add a few more tablespoons of water, if needed, until it’s very creamy and loose.
8. Transfer the orzo to a serving dish. Drizzle the orzo with olive oil and season with black pepper and more grated Parmesan.

Rest & Carve the Chicken

1. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), and use a meat thermometer to ensure the legs are at least 165°. If you don’t have a thermometer, poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. (If you’re not sure, you can also use the knife to lightly shred some of the meat along the thigh bone—the meat should look opaque and the fibers should separate easily.)
1. Let chicken rest in skillet at least 15 minutes before carving—this will help the juices in the meat to settle, and will also get it down to a temperature that is cool enough to handle with your bare hands while carving. Don't worry: It's a big piece of meat, so it will still be plenty warm by the time you serve it.
1. Carve the chicken into 10 pieces (4 breast pieces (2 cut in half each), 2 thighs, 2 drumsticks, and 2 wings). Never carved a chicken before? Watch this tutorial.
2. Transfer chicken to a platter. Pour all of those glorious, buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside.