Ingredients

• 1 whole whole chicken, halved lengthwise
• 3 tablespoon butter, softened
• 2 tablespoon fresh thyme, finely chopped
• 2 tablespoon fresh tarragon, finely chopped
• 2 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chervil, finely chopped
• 2 clove garlic, minced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 0.5 cup dry white wine
• 1 cup beef or chicken stock
• 3 whole shallots, minced
• 2 tablespoon butter, cold
• 2 tablespoon beef marrow
• 1 teaspoon Dijon mustard
• 0.25 teaspoon sea salt
• 0.125 teaspoon cayenne pepper
• 1.5 cup long-grain white rice
• 3 tablespoon butter
• 1 whole yellow onion, finely diced
• 2.75 cup chicken stock
• 0.5 teaspoon kosher salt
• 0.25 teaspoon white pepper
• 2 whole bay leaves
• 1 sprig fresh thyme

Steps

1. Remove the chicken halves from refrigeration 30 minutes before roasting to bring to room temperature for even cooking.
2. In a small bowl, combine softened butter, chopped thyme, tarragon, parsley, chervil, minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Mix until a smooth paste forms.
3. Pat the chicken halves dry with paper towels. Season the skin and meat sides evenly with the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
4. Loosen the skin on each chicken half by carefully lifting it with your fingers, being careful not to tear it. Spread half of the herb-butter mixture evenly under the skin of each half, distributing it across the breasts and thighs.
5. Rub the exterior of each chicken half with olive oil, then place skin-side up in a roasting pan.
6. Preheat the oven to 425°F (220°C).
7. Roast the chicken halves skin-side up for 45–50 minutes, until the skin is golden brown and crispy and a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
8. While the chicken roasts, begin the rice pilaf: melt 3 tablespoons butter in a medium saucepan over medium heat.
9. Add the finely diced onion and cook for 3 minutes, stirring occasionally, until softened and fragrant.
10. Add the rice and stir constantly for 2 minutes to lightly toast the grains and coat them with butter.
11. Pour in 2¾ cups chicken stock, add 2 bay leaves, 1 sprig fresh thyme, ½ teaspoon kosher salt, and ¼ teaspoon white pepper. Bring to a boil over medium-high heat, stirring once.
12. Reduce heat to low, cover the saucepan with a lid, and simmer for 18 minutes until the rice is tender and the liquid is absorbed. Do not stir during cooking.
13. Remove the rice from heat and let rest covered for 5 minutes. Fluff with a fork and remove the bay leaves and thyme sprig before serving.
14. When the chicken is done, transfer both halves to a warm plate and tent loosely with foil. Let rest for 8 minutes to allow juices to redistribute and meat to remain moist.
15. While the chicken rests, prepare the Marchande de Vin sauce: place the roasting pan over medium heat on the stovetop. Add minced shallots and cook for 2 minutes, stirring to scrape up browned bits from the pan bottom.
16. Deglaze the roasting pan with ½ cup dry white wine, scraping the bottom to incorporate all flavorful browned bits. Simmer for 3 minutes until the wine reduces slightly.
17. Add 1 cup beef or chicken stock and simmer for 5 minutes until the sauce reduces to about 1¼ cups.
18. Remove the sauce from heat. Whisk in 2 tablespoons cold butter, 2 tablespoons beef marrow (or additional butter), 1 teaspoon Dijon mustard, ¼ teaspoon sea salt, and a pinch of cayenne pepper until emulsified and glossy.
19. Strain the sauce through a fine-mesh sieve if desired for a silky texture, pressing gently on the solids.
20. To serve: place a mound of rice pilaf in the center of each warm plate. Position a roasted chicken half, skin-side up, slightly to the side. Spoon the Marchande de Vin sauce around and under the chicken. Garnish with a light sprinkle of fresh chervil or parsley if desired.