Pan Roasted “free Bird” Half Chicken Recipe
Garlic mashed potatoes, chef’s vegetable & rosemary au jus.
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Ingredients
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For the Chicken
For the Garlic Mashed Potatoes
For the Chef's Vegetables
For the Rosemary Au Jus
Method
For the Chicken
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). Pat the Free Bird half chicken dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Chicken
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken skin-side down and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken over.
- 3
Add Garlic and Rosemary
Add the garlic cloves (smashed) and fresh rosemary to the skillet around the chicken.
- 4
Roast the Chicken
Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
For the Garlic Mashed Potatoes
- 5
- 6
Cook the Potatoes
Once boiling, reduce the heat and simmer for about 15-20 minutes until the potatoes are tender.
- 7
Mash the Potatoes
Drain the potatoes and return them to the pot. Add the butter, heavy cream, garlic cloves (minced), salt, and black pepper. Mash until smooth and creamy.
For the Chef's Vegetables
- 8
Prepare the Vegetables
Slice the carrots, zucchini, and bell pepper into bite-sized pieces.
- 9
For the Rosemary Au Jus
- 10
Make the Au Jus
In a small saucepan, combine the chicken stock and fresh rosemary. Bring to a simmer over medium heat and cook for about 10 minutes. Season with salt and black pepper to taste.
