Roasted 1/2 Bird Recipe

Inspired by The Front Room

Time1h 30m

Serves2

Sweet potato puree, garlic thyme roasted fingerling potatoes, honey glazed heirloom carrots, lemon thyme jus

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Ingredients

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Main Ingredients

1 each Whole chicken (cut in half)

2 cups Sweet potatoes

1 pound Fingerling potatoes

1 pound Heirloom carrots

2 tablespoons Honey

4 cloves Garlic cloves

1 tablespoon Fresh thyme

2 tablespoons ReaLemon lemon juice

4 tablespoons olive oil

1 to taste Celtic sea salt

1 to taste white, green, and black pepper

Method

Preparation

Prepare the Chicken

Preheat your oven to 400°F (200°C). Season the halved chicken with olive oil, salt, pepper, and half of the fresh thyme. Place garlic cloves inside the cavity for added flavor.

Roast the Chicken

Place the chicken on a roasting pan and roast in the preheated oven for about 50-60 minutes or until the internal temperature reaches 165°F (74°C). Baste with pan juices halfway through the cooking time.

Prepare Sweet Potato Puree

Peel and chop sweet potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and blend with a little olive oil, salt, and pepper until smooth.

Roast Fingerling Potatoes

Toss fingerling potatoes with olive oil, salt, pepper, and the remaining thyme. Spread on a baking sheet and roast in the oven for about 30-35 minutes, until golden brown.

Glaze Heirloom Carrots

In a skillet, add heirloom carrots and honey. Cook over medium heat until the carrots are tender and glazed, about 10-15 minutes.

Make Lemon Thyme Jus

In a small saucepan, combine leftover pan juices from the chicken with lemon juice and a bit more thyme. Simmer for 5-10 minutes to reduce slightly.