Roasted Half Chicken Recipe
Smashed Fried Potatoes, Arugula Salad
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Ingredients
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Chicken
Smashed Fried Potatoes
Arugula Salad
Method
Chicken Preparation and Roasting
- 1
- 2
Roast the Chicken
Place the chicken breast-side up on a roasting pan. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Let it rest for 10 minutes before carving.
Smashed Fried Potatoes
- 3
Cook the Potatoes
In a large pot, boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 4
Smash and Fry
Preheat a large skillet over medium-high heat and add olive oil. Smash each potato gently with a fork and place them in the skillet. Season with salt and black pepper. Fry until golden and crispy, about 3-4 minutes on each side. Add minced garlic during the last 2 minutes of cooking. Garnish with fresh parsley before serving.
Arugula Salad
- 5
Assemble the Salad
In a large bowl, combine arugula, cherry tomatoes, and cucumber. Drizzle with olive oil and lemon juice. Season with salt and black pepper to taste. Toss gently to combine and serve immediately.
