Half Roasted Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Lemon Rosemary Butter

   In a small saucepan, melt the butter over low heat. Add the minced garlic, rosemary, lemon zest, and lemon juice, stirring until combined. Remove from heat and set aside.

2. 2

   Prepare the Chicken

   Preheat the oven to 375°F (190°C). Pat the chicken dry with paper towels and season generously with salt and pepper, both inside and out.

3. 3

   Confit the Chicken

   Place the chicken in a roasting pan. Pour the lemon rosemary butter over the chicken, making sure to coat it evenly. Use a brush or spoon to ensure the butter gets into the cavity as well.

4. 4

   Roast the Potatoes

   Cut the potatoes in half and add them to the roasting pan around the chicken. Drizzle with olive oil, and season with salt and pepper. Toss to coat.

5. 5

   Roast the Chicken

   Roast in the preheated oven for about 45 minutes, basting the chicken with the butter every 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.

6. 6

   Sauté the Green Beans and Tomatoes

   In a skillet over medium heat, add a little olive oil and sauté the green beans for about 5 minutes. Add the cherry tomatoes and cook for an additional 2-3 minutes until softened. Season with salt and pepper.

7. 7

   Serve

   Once the chicken is done, let it rest for 10 minutes before carving. Serve the chicken with the garlic green beans, cherry tomatoes, and oven-roasted potatoes.