Roasted Half Chicken Recipe
Fingerling potatoes, artichokes, roasted red peppers & herb butter.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Herb Butter
Method
Preparation
- 1
Prepare the Herb Butter
In a mixing bowl, combine the softened unsalted butter, chopped parsley, thyme leaves, minced garlic, lemon zest, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Set aside.
- 2
Prepare the Chicken
Preheat the oven to 200°C (400°F). Pat the halved chicken dry with paper towels and season generously with salt and black pepper, both inside the cavity and on the skin.
Cooking
- 3
- 4
Prepare the Vegetables
Wash and scrub the fingerling potatoes, and cut them in half lengthwise. Drain the canned artichoke hearts and chop them into quarters. Drain the jarred roasted red peppers and cut them into strips.
- 5
Roast the Chicken and Vegetables
In a large roasting pan, place the chicken halves skin-side up. Arrange the fingerling potatoes, artichoke hearts, and roasted red pepper strips around the chicken. Drizzle olive oil over the vegetables and season with salt and pepper. Roast in the preheated oven for 45-50 minutes or until the chicken is golden brown and the internal temperature reaches 75°C (165°F).
Finishing Touches
- 6
Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before serving. Serve the roasted chicken with the fingerling potatoes, artichokes, and roasted red peppers, garnished with any remaining herb butter.