Natural Half Chicken Recipe
Roasted and served with Vegetable Pan Gravy and Whipped Yukon Gold Potatoes
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Ingredients
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For the Roasted Half Chicken
For the Vegetable Pan Gravy
For the Whipped Yukon Gold Potatoes
Method
For the Roasted Half Chicken
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). Rinse the chicken halves under cold water and pat them dry with paper towels.
- 2
Season the Chicken
Rub the chicken halves with olive oil, then season generously with salt, black pepper, garlic powder, chopped rosemary, and lemon zest.
- 3
Roast the Chicken
Place the seasoned chicken halves in a roasting pan, skin side up. Roast in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C).
- 4
Rest the Chicken
Remove the chicken from the oven and let it rest for about 10 minutes before carving.
For the Vegetable Pan Gravy
- 5
Collect Chicken Drippings
After removing the chicken from the roasting pan, pour the drippings into a measuring cup, ensuring to keep the solids behind.
- 6
- 7
Make the Gravy
Sprinkle flour over the sautéed vegetables and stir for 1 minute. Gradually whisk in the chicken drippings and chicken broth. Bring to a simmer while stirring until the gravy thickens. Add fresh thyme, and season with salt and pepper to taste.
For the Whipped Yukon Gold Potatoes
- 8
- 9
Whip the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Use a potato masher or mixer to whip until smooth and creamy.
