Entree: United States – Chesapeake Bay – Smith Island Chicken (Pan-roasted Chesapeake-style whole chicken seasoned with Old Bay and finished with a crab-infused brown jus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) Old Bay seasoning
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 1 large yellow onion, sliced (about 8 oz / 225 g)
- 1 cup (150 g) fresh or frozen corn kernels
- 2 cloves garlic (about 6 g), minced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken broth
- 6 oz (170 g) lump crabmeat, picked free of shells
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh parsley for garnish
- Optional: lemon wedges for serving

Instructions

1. Preheat oven to 425°F (220°C). Pat the chicken dry and rub the skin and cavity evenly with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) melted butter, 1 tbsp (15 ml) Old Bay, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper.
2. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tbsp (15 ml) olive oil and sear the chicken breast-side up until golden, about 6 minutes. Turn breast-side down and sear the back for 4 minutes.
3. Transfer the chicken breast-side up, tuck the wings, and roast in the preheated oven until an instant-read thermometer at the thickest part of the thigh reads 165°F (74°C), about 40–50 minutes depending on size. Baste once with pan juices halfway through.
4. While the chicken roasts, melt remaining 3 tbsp (45 g) butter in a sauté pan over medium heat. Add sliced onion and cook until softened and beginning to brown, about 8 minutes. Add garlic and corn and cook 2 minutes.
5. Deglaze the sauté pan with white wine, scraping any browned bits, then add chicken broth, remaining 1 tbsp (15 ml) Old Bay, 1 tsp (5 ml) lemon juice, and simmer until sauce reduces slightly, about 6–8 minutes. Stir in crabmeat gently to warm through, adjust seasoning with salt and pepper, and thicken lightly with a simmer if needed.
6. Remove chicken from oven and let rest 10 minutes. Carve and serve over the braised corn-onion mixture; spoon crab-infused brown jus over slices and garnish with parsley and lemon wedges.