Roast Chicken Half with Fingerling Potatoes
Updated Dec 30, 2025
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Roast Chicken Half with Fingerling Potatoes is one of those deceptively simple dishes that you’ll want in your regular rotation. By roasting a split chicken instead of a whole bird, you get faster cooking, more evenly rendered skin, and juicy meat every time with no guesswork. It’s perfect for a lovely French-inspired dinner for two!
CHEF Tips AND TRICKS:
- The Fresh Market and Whole Foods will do a special cut and sell you a half-chicken. If purchasing a whole chicken is your only option, you’ll need a good, sharp knife or heavy-duty kitchen shears to cut it. Follow my spatchcocked Greek Roast Chicken technique to get you started. Package the other half securely and freeze for later use.
- Lose the chill. Bring the chicken out of the refrigerator 20 to 30 minutes before roasting for more even cooking.
- Rinse the chicken half, then pat it dry. Tuck the tips of the wings behind the back for a neater presentation, so the entire breast browns evenly.
- Because a half-chicken is easier to manage than a whole chicken, I sear it in a nonstick pan before baking to ensure crispy skin. A nonstick pan ensures you won’t lose any of the skin.
- Start the potatoes 15 minutes after the chicken, so they’ll finish around the same time.
- Let the chicken rest for 5 to 10 minutes so the juices redistribute.
More great, easy ROAST chicken recipes:
- Roast Split Chicken Breasts with Potatoes and Shallots
- Moroccan Chicken with Jeweled Couscous
- Garlic Herb Butter Roast Chicken with Root Vegetables
- Sheet Pan Roast Chicken with Potatoes and Green Beans
Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.
Roast Chicken Half with Fingerling Potatoes
Roast Chicken Half with Fingerling Potatoes is one of those deceptively simple dishes that you'll want in your regular rotation. By roasting a split chicken instead of a whole bird, you get faster cooking, more evenly rendered skin, and juicy meat every time with no guesswork. It's perfect for a lovely French-inspired dinner for two!
Equipment
Ingredients
Chicken
- 8-10 cloves garlic, peeled and halved
- Fresh thyme sprigs
- Fresh rosemary sprigs
- 1 cup chicken broth
- 1/2 roasting chicken, about 2 to 2 1/2 pounds
- Salt and freshly ground black pepper
- 1 tablespoon herbes de Provence
- 2 tablespoons olive oil
- 1/2 cup dry white wine
Potatoes
- 3/4 pound fingerling potatoes, halved lengthwise
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh rosemary
- Salt and freshly ground black pepper, to taste
Instructions
Chicken
- Preheat the oven to 425°F. Place the garlic, thyme, rosemary, and chicken broth in the bottom of a roasting pan fitted with a wire rack. Alternatively, place a wire rack over a 15 x 10-inch rimmed sheet pan and add the broth and aromatics beneath the rack.
- Pat the chicken dry and season with salt and black pepper. Sprinkle the skin side with half the herbes de Provence.
- Heat 2 tablespoons of olive oil in a large nonstick skillet or sauté pan over medium-high heat.
- Place the chicken skin-side down and sear for 3–4 minutes, or until golden brown. Season the underside (now facing you) with the remaining herbes de Provence.
- Turn the chicken skin-side up and transfer it to the prepared roasting pan or sheet pan.
- Carefully add the wine to the skillet. Bring to a simmer, scraping up any browned bits, then pour the wine and pan drippings into the roasting pan beneath the chicken.
- Roast for 15 minutes in the center of the oven. Meanwhile, prepare the potatoes.
- Roast for 15 minutes. Meanwhile, prepare the potatoes.
- Reduce the oven temperature to 375°F. Add the potatoes to the oven and continue roasting the chicken for 35–45 minutes, or until the breast registers at least 165°F and the thickest part of the thigh registers 170–175°F, without touching the bone.
- Transfer the chicken to a cutting board and let it rest for 5–10 minutes before carving.
- Strain the pan juices into a small bowl or gravy separator. Skim off the excess fat if desired and serve with the chicken.
Potatoes
- Line a rimmed baking sheet with parchment paper or nonstick aluminum foil.
- Toss the potatoes with 1 tablespoon olive oil, Dijon mustard, rosemary, salt, and black pepper.
- Arrange the potatoes cut-side down on the prepared baking sheet.
- When the oven temperature is reduced to 375°F, place the potatoes in the oven with the chicken. Roast for 30–40 minutes, or until browned on the cut sides and easily pierced with a knife.
Notes
SUBSTITUTIONS:
- Turnips, kohlrabi, and rutabaga make great substitutes for potatoes if you want something low-carb.
- The Fresh Market and Whole Foods sell half chickens. If buying whole, split it with a sharp knife or kitchen shears; freeze the unused half for later.
- Let the chicken sit at room temperature for 20–30 minutes before roasting for even cooking.
- For more concentrated pan juices: Because the chicken roasts above the broth and wine, the pan juices will be more like a light jus. For richer flavor, simmer the strained juices for a few minutes after the chicken comes out of the oven to reduce and concentrate them.
- Prep the chicken and keep it ready to sear. Refrigerate up to 24 hours.
Nutrition
Serving: 1Calories: 812kcalCarbohydrates: 38gProtein: 38gFat: 52gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gCholesterol: 167mgSodium: 749mgPotassium: 1242mgFiber: 5gSugar: 3gVitamin A: 1706IUVitamin C: 43mgCalcium: 119mgIron: 7mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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For those who aren’t pros at cooking. Make sure you reduce the heat before adding the wine. I almost burnt my house down.
Thanks, Christine! Great tip and I’ll add it to the recipe.