Rosemary-lemon Roasted Half Chicken Recipe
mashed potatoes, thyme jus
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Ingredients
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For the Rosemary-Lemon Roasted Half Chicken
For the Mashed Potatoes
For the Thyme Jus
Method
For the Rosemary-Lemon Roasted Half Chicken
- 1
Prepare the Marinade
In a mixing bowl, combine the chopped fresh rosemary, lemon juice, olive oil, minced garlic, salt, and black pepper to create the marinade.
- 2
Marinate the Chicken
Rub the marinade all over the chicken halves, ensuring they are evenly coated. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 4
Roast the Chicken
Place the marinated chicken halves on a roasting pan, skin side up, and roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- 5
Rest the Chicken
Remove the chicken from the oven and let it rest for 10 minutes before carving.
For the Mashed Potatoes
- 6
- 7
For the Thyme Jus
- 8
Prepare the Jus
In a small saucepan, combine the chicken broth and chopped fresh thyme. Bring to a simmer over medium heat.
- 9
Finish the Jus
Add the butter and season with salt and pepper to taste. Simmer for 5 minutes, then remove from heat.
