The Chef: Dustin Ward
The Restaurant: BLT Prime at the Trump National in Doral
The Dish: Roast Chicken

2 3½ lb chickens, butterflied
12 ounces soft butter
2 Tbs. chopped rosemary
2 Tbs. chopped thyme
4 sprigs fresh rosemary
1 sprig fresh thyme
6 Tbs. finely diced onion
8 Tbs. rinsed and diced preserved lemon
20 Tbs. panko bread crumbs
6 Tbs. olive oil
Salt and pepper to taste

Method of Preparation:

– Put butter in a bowl, add panko bread crumbs and mix well. Add black pepper, onions, preserved lemons or lemon peel, chopped rosemary, thyme, salt and blend again to make a paste.

– Separate the skin from the cut up chicken and place a portion of the herb paste in between the meat and skin. Pull the skin over it to cook. Refrigerate for 10 minutes to firm up the butter.

– Pan-sear the chicken in olive oil, about 10 minutes on each side, until golden brown.

– To finish, roast the chicken in the oven at 350 degrees for 12 minutes.

– To make the sauce, add chicken stock to a pan (homemade or canned) with a sprig of fresh rosemary and thyme, and lemon juice and simmer for several minutes. Remove the herbs and add butter. Take it off the heat and swirl it around until the butter melts. It’s ready!

To Plate:

Plate chicken in individual cast iron skillets. Pour sauce over each serving and garnish with lemon and rosemary. Chef serves the meal with a side of popovers.

Serving suggestion: Chardonnay

Serves: 4

BLT Prime
Trump National Doral Miami
4400 N.W. 87th Avenue
Miami, FL 33178

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