Roasted Mount Lehman Half Chicken Recipe
Recipe information
Make Roasted Mount Lehman Half Chicken in just 2h . Buttermilk mash, peas + carrots, natural pan jus
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Chicken
Buttermilk Mash
Vegetables
Pan Jus
Preparing the Chicken
1. Marinate the Chicken
In a bowl, combine buttermilk, salt, black pepper, olive oil, rosemary, and minced garlic. Submerge the half chicken in the marinade, cover, and refrigerate for at least 2 hours, preferably overnight.
2. Roast the Chicken
Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place it in a roasting pan. Roast for 1 hour or until the internal temperature reaches 165°F (75°C). Baste occasionally with the pan juices.
Making the Buttermilk Mash
3. Cook the Potatoes
Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
4. Mash the Potatoes
Add buttermilk, butter, salt, and pepper to the potatoes. Mash until smooth and creamy.
Sautéing the Vegetables
Making the Pan Jus
6. Prepare the Jus
In the roasting pan, after removing the chicken, add chicken stock and bring to a simmer over medium heat. Stir in butter and rosemary, and season with salt and pepper to taste.
Local Coupons
No local coupons found for this recipe's ingredients.