Chicken & Truffles

Recipe Date:
April 8, 2016
Serving Size:
Cook Time:
Imperial (US)
Roasted Half Chicken with Truffle Tomato Relish
  • 6 Pieces fresh chicken, cut in half with the breast bone removed
  • 1 cup Olive oil
  • 1 tbsp Rosemary
  • 1 tbsp Thyme
  • 1 tbsp Italian Parsley
  • 1 tbsp Garlic, chopped
  • 1 Lemon, zested
  • 2 cups Cherry tomatoes (red, yellow, orange, or any combination)
  • 1/2 Blulb fennel, slized thin
  • 2 tbsps Red onion, sliced thin
  • 1 tbsp Basil, chopped in chiffonade
  • 2 tbsps Truffle oil
  • 1 tbsp Red wine vinegar
  • Fresh truffle shavings to taste
  • Salt and pepper to taste
For the Chicken:
  1. Combine oil, herbs, salt and pepper, garlic, and lemon zest in a large non-reactive bowl.
  2. Add chicken to bowl and marinate for 12-24 hours in the refrigerator.
  3. Preheat oven to 400°F.
  4. Remove the chicken from the marinade.
  5. Drain off excess marinade.
  6. Place the chicken in a roasting pan and roast for 20-25 minutes until done.
  7. Remove from oven and set aside.
For the Truffle Tomato Relish:
  1. Cut the cherry tomatoes in half and place in a mixing bowl.
  2. Combine cherry tomatoes, fennel, red onion, basil, truffle oil, and red wine vinegar. Mix well.
  3. Adjust seasoning.
  4. Heat briefly just until warm before serving.

Place the chicken on the plate, spoon the relish over the chicken. Garnish with truffle shavings. Serve with your favorite vegetable and starch.