Half Roasted Chicken Gf Recipe
Confit in a lemon rosemary butter, served with garlic green beans, cherry tomatoes, and oven roasted potatoes
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Confit
In a saucepan, melt the unsalted butter over low heat. Add the rosemary, lemon zest, lemon juice, and minced garlic. Let it simmer for about 10 minutes.
- 2
Prepare the Chicken
Preheat the oven to 375°F (190°C). Rub the chicken with salt and black pepper, then place it in a roasting pan. Pour the confit mixture over the chicken, ensuring it is well coated.
- 3
Roast the Chicken
Roast the chicken in the preheated oven for about 1 hour, basting it with the confit butter every 20 minutes, until the internal temperature reaches 165°F (74°C).
- 4
- 5
Roast the Vegetables
After the chicken has been in the oven for 30 minutes, add the potatoes to the roasting pan. After 45 minutes, add the green beans and cherry tomatoes. Roast everything together for the remaining time.
- 6
Serve
Once the chicken is cooked and the vegetables are tender and golden, remove from the oven. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.
