Roasted Half Chicken Recipe

Inspired by The Gryphon

Time1h 30m

Serves4

Fingerling potatoes, brussel sprouts, lemon herb veloute

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Ingredients

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Main Ingredients

1 each Whole chicken (cut in half)

1 pound Fingerling potatoes

1 pound Brussels sprouts

4 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tbs Fresh thyme

1 each Lemon (zested and juiced)

1 cup Chicken broth

2 tbs Butter

Method

Preparation

Preheat the Oven

Preheat your oven to 425°F (220°C).

Season the Chicken

Pat the chicken halves dry with paper towels. Rub olive oil, salt, black pepper, garlic powder, and fresh thyme all over the chicken.

Prepare the Vegetables

Wash the fingerling potatoes and Brussels sprouts. Halve the fingerling potatoes and trim the ends of the Brussels sprouts.

Cooking

Arrange in Pan

In a large roasting pan, place the chicken halves skin side up. Scatter the fingerling potatoes and Brussels sprouts around the chicken. Drizzle with additional olive oil and season with salt and pepper.

Roast

Roast in the preheated oven for 50-60 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F / 75°C). Stir the vegetables halfway through cooking.

Make the Velouté

While the chicken is roasting, melt butter in a saucepan over medium heat. Add the chicken broth and the juice and zest of the lemon. Simmer for 10 minutes until slightly thickened. Season with salt and pepper to taste.

Serve

Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with roasted vegetables and drizzle the lemon herb velouté over the top.