served with hand mashed potatoes, grilled asparagus, chicken jus

Preheat your oven to 425°F (220°C). Pat the halved chicken dry with paper towels. In a small bowl, mix together olive oil, minced garlic, rosemary, lemon zest, lemon juice, salt, and black pepper.

Prepare the Chicken

Rub the olive oil mixture all over the chicken halves, ensuring to coat under the skin for extra flavor.

Season the Chicken

Place the chicken halves in a roasting pan, skin side up. Roast in the preheated oven for about 50-60 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Roast the Chicken

While the chicken is roasting, place the peeled and cubed russet potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

Cook the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash with a potato masher until smooth and creamy. Adjust seasoning to taste.

Mash the Potatoes

While the chicken is roasting and the potatoes are cooking, preheat a grill or grill pan over medium-high heat. Toss the trimmed asparagus with olive oil, salt, and black pepper.

Prepare the Asparagus

Place the asparagus on the grill and cook for about 5-7 minutes, turning occasionally until tender and slightly charred.

Grill the Asparagus

In a saucepan, bring the chicken stock to a simmer. In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering stock and cook until thickened. Stir in chopped thyme and adjust seasoning.

Make the Jus

whole chicken, halved

olive oil

garlic cloves, minced

fresh rosemary, chopped

salt

black pepper

lemon, zested and juiced

russet potatoes, peeled and cubed

butter

heavy cream

asparagus, trimmed

chicken stock

fresh thyme, chopped

cornstarch

water

Oven Roasted Half Chicken

Make Oven Roasted Half Chicken Recipe in just 1h 30m. served with hand mashed potatoes, grilled asparagus, chicken jus

Oven Roasted Half Chicken Recipe

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