Jun 04 2026
Restaurants›The Flying Pig Yaletown›Mount Lehman Roasted Half Chicken Recipe

Mount Lehman Roasted Half Chicken Recipe

Inspired by The Flying Pig Yaletown
Time1h 30m
Serves4

buttermilk mash, peas + carrots, natural pan jus

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Ingredients

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Roasted Half Chicken

Buttermilk Mash

Peas and Carrots

Natural Pan Jus

Method

Roasting the Chicken

  1. 1

    Preheat the Oven

    Preheat your oven to 425°F (220°C).

  2. 2

    Prepare the Chicken

    In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the chicken halves.

  3. 3

    Roast the Chicken

    Place the chicken halves in a roasting pan, skin side up, and roast in the preheated oven for about 50-60 minutes, or until the internal temperature reaches 165°F (74°C).

Buttermilk Mash

  1. 4

    Cook the Potatoes

    In a large pot, boil the chopped potatoes until tender, about 15-20 minutes. Drain well.

  2. 5

    Mash the Potatoes

    Return the drained potatoes to the pot. Add buttermilk, butter, salt, and black pepper. Mash until smooth and creamy.

Peas and Carrots

  1. 6

    Cook the Vegetables

    In a saucepan, melt butter over medium heat. Add sliced carrots and cook for about 5 minutes. Then add frozen peas and continue cooking until heated through. Season with salt and pepper to taste.

Natural Pan Jus

  1. 7

    Make the Jus

    After removing the chicken from the roasting pan, pour off excess fat, leaving about 2 tablespoons. Place the pan on the stovetop over medium heat. Add flour and whisk until golden, about 1 minute. Gradually whisk in chicken broth, scraping up any browned bits. Simmer until thickened, about 5 minutes. Season with salt and pepper.

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