Rosemary-lemon Roasted Half Chicken| *gf Recipe
mashed potatoes, thyme jus
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Ingredients
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Chicken
Mashed Potatoes
Thyme Jus
Method
Chicken Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Marinade
In a bowl, mix together the chopped rosemary, lemon zest, lemon juice, olive oil, minced garlic, salt, and black pepper.
- 3
Marinate the Chicken
Pat the chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin and inside the cavity. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.
- 4
Roast the Chicken
Place the marinated chicken in a roasting pan, breast side up. Roast in the preheated oven for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C).
- 5
Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.
Mashed Potatoes
- 6
- 7
Thyme Jus
- 8
Prepare the Jus
In a saucepan, heat 1 tablespoon of butter over medium heat. Add the chicken stock and bring to a simmer. Stir in the chopped thyme, and season with salt and pepper to taste.
- 9
Serve the Jus
Once the jus is heated through, remove from heat and serve alongside the roasted chicken and mashed potatoes.
