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Herb Roasted Half Chicken Recipe

Name: Hemenway's Restaurants HERB ROASTED HALF CHICKEN Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 each Whole Chicken (cut in half); 2 tbs Olive Oil; 1 tbs Fresh Rosemary (chopped); 1 tbs Fresh Thyme (chopped); 4 cloves Garlic (minced); 1 tsp Salt; 1 tsp Black Pepper; 1 each Lemon (juiced); 2 cups Sweet Potatoes (peeled and cubed); 2 tbs Olive Oil; 1 tsp Ground Cinnamon; 1 tsp Ground Cumin; 1 tsp Salt; 1 tsp Black Pepper; 1 lb Brussels Sprouts (trimmed and halved); 1 cup Apple Cider; 2 tbs Butter; 1 tsp Salt; 1 tsp Black Pepper; 1 cup Chicken Broth; 1 tbs Worcestershire Sauce; 1 to taste Salt; 1 to taste Black Pepper

Inspired by Hemenway's Restaurant

Time1h 30m

Serves4

spiced sweet potatoes, cider braised Brussels sprouts, au jus

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Frequently paired with

The best thing to pair and share with HERB ROASTED HALF CHICKEN

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E. Guigal Crozes-Hermitage

Rhône Valley, France

full-bodied · rich · savory

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Ingredients

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For the Herb Roasted Half Chicken

1 each Whole Chicken (cut in half)

2 tbs olive oil

1 tbs Fresh rosemary (chopped)

1 tbs Fresh Thyme (chopped)

4 cloves Garlic (minced)

1 tsp Celtic sea salt

1 tsp black pepper

1 each Lemon (juiced)

For the Spiced Sweet Potatoes

2 cups Sweet Potatoes (peeled and cubed)

2 tbs olive oil

1 tsp Ground cinnamon

1 tsp Ground cumin

1 tsp Celtic sea salt

1 tsp black pepper

For the Cider Braised Brussels Sprouts

1 lb Brussels Sprouts (trimmed and halved)

1 cup Apple Cider

2 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

For the Au Jus

1 cup Chicken broth

1 tbs Original Worcestershire Sauce

1 to taste Celtic sea salt

1 to taste black pepper

Method

For the Herb Roasted Half Chicken

Prepare the Chicken

Preheat your oven to 425°F (220°C). Pat the chicken halves dry with paper towels.

Season the Chicken

In a bowl, mix olive oil, chopped rosemary, chopped thyme, minced garlic, salt, black pepper, and lemon juice. Rub this mixture all over the chicken halves, ensuring even coverage.

Roast the Chicken

Place the 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 (74°C). Let it rest for 10 minutes before serving.

For the Spiced Sweet Potatoes

Prepare Sweet Potatoes

While the chicken is roasting, peel and cube the sweet potatoes.

Season Sweet Potatoes

In a bowl, combine the cubed sweet potatoes with olive oil, ground cinnamon, ground cumin, salt, and black pepper. Toss well to coat.

Roast Sweet Potatoes

Spread the seasoned sweet potatoes on a baking sheet and roast in the same oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.

For the Cider Braised Brussels Sprouts

Prepare Brussels Sprouts

Trim the ends of the Brussels sprouts and cut them in half.

Sauté Brussels Sprouts

In a skillet over medium heat, melt the butter. Add the Brussels sprouts and sauté for about 5 minutes until they start to brown.

Braised the Brussels Sprouts

Pour in the apple cider and season with salt and black pepper. Cover and let simmer for about 15-20 minutes until tender, stirring occasionally.

For the Au Jus

Make the Au Jus

In a small saucepan, combine chicken broth and Worcestershire sauce. Bring to a simmer over medium heat, seasoning with salt and black pepper to taste.

Serve the Au Jus

Strain the au jus to remove any solids if desired, and serve it warm alongside the chicken.