Jul 14 2026
Restaurants›The Farmers Union›Rosemary-lemon Roasted Half Chicken | * Gf Recipe

Rosemary-lemon Roasted Half Chicken | * Gf Recipe

Inspired by The Farmers Union
Time2h
Serves4

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. 1

    Prepare the Chicken

    Preheat your oven to 425°F (220°C). In a bowl, combine the minced garlic, olive oil, lemon juice, lemon zest, rosemary leaves, salt, and black pepper to create a marinade.

  2. 2

    Marinate the Chicken

    Place the chicken halves in a roasting pan and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature.

  3. 3

    Roast the Chicken

    Roast the marinated chicken in the preheated oven for about 50-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.

For the Mashed Potatoes

  1. 4

    Boil the Potatoes

    In a large pot, add the quartered potatoes and cover with cold water. Add 1 tsp of salt, bring to a boil, and then reduce to a simmer. Cook for approximately 15-20 minutes or until the potatoes are fork-tender.

  2. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.

For the Thyme Jus

  1. 6

    Prepare the Jus

    In a saucepan, combine the chicken stock and thyme sprigs. Bring to a simmer and cook for about 10 minutes to infuse the flavor.

  2. 7

    Finish the Jus

    Remove the thyme sprigs and whisk in 1 tablespoon of butter. Season with salt and black pepper to taste, then keep warm until serving.

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