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Roasted Half Chicken recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Iron Horse Tavern - R St. Sacramento›Roasted Half Chicken Recipe

Roasted Half Chicken Recipe

Inspired by Iron Horse Tavern - R St. Sacramento

Time1h 30m

Serves4

potato au gratin, Brussels sprouts, lemon and fine herb butter

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Ingredients

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For the Roasted Half Chicken

1 whole whole chicken, halved

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tbs Fresh rosemary, chopped

1 tbs fresh thyme, chopped

1 whole lemon, zested and juiced

For the Potato Au Gratin

4 cups potatoes, thinly sliced

2 cups Heavy cream

1 1/2 cups gruyère cheese, grated

2 tbs Garlic, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs fresh thyme, chopped

For the Brussels Sprouts

1 lb Brussels sprouts, trimmed and halved

2 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

For the Lemon and Fine Herb Butter

1 stick unsalted butter, softened

1 tbs Lemon zest

1 tbs Fresh parsley, chopped

1 tbs fresh chives, chopped

1 tsp Celtic sea salt

Method

Roast the Chicken

1

Prepare the Chicken

Preheat the oven to 425°F (220°C). Rub the chicken halves with olive oil, salt, pepper, garlic powder, rosemary, thyme, lemon zest, and juice. Place in a roasting pan.

2

Roast the Chicken

Roast the chicken in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Make the Potato Au Gratin

3

Prepare the Dish

In a greased baking dish, layer half of the sliced potatoes. Mix the heavy cream, garlic, salt, pepper, and thyme in a bowl, then pour half over the potatoes. Add another layer of potatoes and the remaining cream mixture. Top with grated gruyère cheese.

4

Bake

Bake the au gratin in the oven alongside the chicken for 45 minutes, until golden and bubbly.

Prepare the Brussels Sprouts

5

Roast the Sprouts

On a baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes until tender and caramelized.

Make the Lemon and Fine Herb Butter

6

Mix the Butter

In a bowl, combine the softened butter, lemon zest, parsley, chives, and salt. Mix well and set aside.