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Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

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Bistro Half Chicken with Baby Bellas, Spinach & Lemon Pan Sauce

This is roast chicken with bistro energy: deeply browned skin, savory baby bella mushrooms, silky spinach, and a glossy lemony pan sauce. It’s cozy, springy, and rich without feeling heavy.

Generated image of the dish

Ingredients

  • Draper Valley Fresh Whole Chicken, cut in half
    1 half chicken, about 1.5–2 lb $3.49/lb
  • Kroger® Whole Baby Bella Mushrooms, sliced
    8 oz $3.69 / 8 oz
  • Kroger® Tender Baby Spinach Bag Salad
    4 packed cups $2.29 sale / 10 oz
  • Shallots, thinly sliced
    1 small shallot $4.49/lb
  • Simple Truth Organic® Chicken Broth
    3/4 cup $3.29 / 32 oz
  • Kroger® Fresh Lemons Bag
    1/2 lemon $4.99 / 2 lb
  • Olive oil
    1 tablespoon
  • Butter
    1 teaspoon, optional
  • All-purpose flour
    1 teaspoon, optional
  • Kosher salt and black pepper
    to taste
  • The Four Graces Pinot Noir (Oregon)
    750 ml $19.99

Instructions

  1. Heat the oven to 425°F. Pat the chicken dry and season generously with salt and black pepper.
  2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down. Set a heavy pan, foil-wrapped brick, or chef’s press on top to help the skin contact the skillet evenly. Sear 5–7 minutes, until well browned.
  3. Remove the weight, flip the chicken skin-side up, and transfer the skillet to the oven. Roast 25–30 minutes, until the thickest part of the chicken reaches 165°F.
  4. Transfer the chicken to a plate to rest. Carefully pour or spoon off excess rendered fat from the skillet, leaving about 1–2 tablespoons in the pan.
  5. The skillet handle will be extremely hot from the oven—keep an oven mitt, towel, or silicone grip on the handle the entire time you make the sauce. Set the skillet over medium heat.
  6. Add the mushrooms and shallot to the skillet. Cook 5–6 minutes, stirring occasionally, until the mushrooms are browned and the shallot is softened.
  7. If using flour, stir it in for 30 seconds. Add the chicken broth and scrape up the browned bits. Simmer 2–3 minutes, until slightly reduced, then stir in butter if using and a squeeze of lemon juice.
  8. Add the spinach and toss just until wilted, about 1 minute. Taste and adjust with salt, pepper, and more lemon. Serve the chicken over the mushrooms and spinach with the pan sauce spooned around it.

Cook time: 50 minutes

Estimated cost: About $11–$14, depending on the chicken half size

Health notes: Serves 2, or 1 lunch plus leftovers. High in protein, lower in carbs, and packed with spinach and mushrooms.

Drink pairing: Pinot Noir is excellent with the earthy mushrooms and roasted chicken; for white wine, try dry Chenin Blanc.

Wine picks:

  • The Four Graces Pinot Noir (Oregon) $19.99 750 ml
  • La Crema Monterey Pinot Noir $17.99 750 ml

Why it works: Two complementary Pinots: an Oregon example that highlights savory, earthy notes to match the baby bellas and a slightly riper California option that plays nicely with the roasted chicken and lemon brightness. Serve lightly chilled (55–60°F) so the wines’ acidity and silky texture lift the pan sauce and cut the rendered fat.

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You asked

Do I need to worry about keeping the chicken warm while the sauce cooks?

Careme

Not much. The sauce comes together in about 8–10 minutes, and the chicken actually benefits from resting during that time. Do this: - Put the chicken on a plate or cutting board, skin-side up. - Tent it very loosely with foil if your kitchen is cold. - Don’t wrap it tightly or cover with a lid, or the steam will soften the crispy skin. - If it cools more than you like, slide it back into a 300°F oven for 5 minutes before serving. By the time the mushrooms, spinach, and sauce are done, the chicken should still be pleasantly warm.

You asked

How about mint I have lots of leftover mint

Careme

Yes — mint can work, but use it lightly so it doesn’t fight the mushrooms. Best way: - Add 1–2 teaspoons finely chopped mint at the very end, off heat, with the lemon juice. - Mix it with parsley if you have it: 1 tablespoon parsley + 1 teaspoon mint is ideal. - Don’t cook the mint in the sauce; it can turn dull and grassy. It’ll make the dish taste brighter and more spring-like, especially with the lemon and spinach. Avoid using a lot directly on the chicken skin.

You asked

No silly way to use egg white here is there?

Careme

Not really — I’d skip it for this dish. Egg white would likely scramble or make the lemon pan sauce cloudy/stringy, and brushing it on the chicken skin could make the sear stick instead of crisp cleanly. Best uses if you have one egg white to use up: - Make a tiny egg-white scramble with extra spinach/mushrooms on the side. - Add it to fried rice or breakfast the next day. - Freeze it for baking or cocktails. For the Bistro Half Chicken, the best “crisp skin” move is just dry skin, salt, hot pan, and pressing it evenly while searing.

Recipe score: 8/10

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