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Roast Chicken Half with Fingerling Potatoes on gray-rimmed platter with. meat fork garnished with fresh rosemary and thyme.
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5 from 2 votes

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Chicken and Turkey
Cuisine: French
Diet: Diabetic, Gluten Free, Low Fat
Servings: 2
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Chicken

  • 8-10 cloves garlic peeled and halved
  • Fresh thyme sprigs
  • Fresh rosemary sprigs
  • 1/2 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 oven to 425 degrees. Place garlic cloves, thyme, rosemary and chicken broth in a roasting pan fitted with a wire rack.
  • Season the chicken with salt and black pepper. Sprinkle with herbes de Provence.
  • Heat oil in a large nonstick skillet or sauté pan over medium-high heat.
  • Place chicken skin side down and sear 3-4 minutes or until the skin is golden. Carefully turn it skin side up and transfer to prepared roasting pan.
  • Remove pan from the heat. Add wine to the skillet and place back on the heat. Bring just to a boil, then pour along with any pan drippings into roasting pan.
  • Roast 15 minutes. Reduce oven temperature to 375 degrees and cook another 45 minutes to 1 hour or until a thermometer inserted into the thickest part of the thigh (being careful not to touch bone) registers 165 degrees and juices run clear.
  • Let chicken rest 5-10 minutes before carving.
  • Strain pan juices into a small serving bowl. Serve chicken with potatoes (see below) and the pan juice with the chicken.

Potatoes

  • Line a baking sheet with nonstick aluminum foil.
  • Toss potatoes with oil, mustard, rosemary, salt and black pepper.
  • Place the potatoes, cut side down on the prepared baking sheet.
  • Roast the potatoes 30 minutes, turn them over and continue roasting another 15 minutes.

Notes

SUBSTITUTIONS:
  • Turnips, kohlrabi, and rutabaga make great substitutes for potatoes if you want something low-carb.
 
TIPS:
  • The Fresh Market and Whole Foods will cut and 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.
  • Rinse, then pat very dry. Tuck wing tips behind the back so the breast browns evenly.
  • Sear the chicken skin-side down in a nonstick pan before roasting to ensure golden, intact skin.
  • Add the fingerling potatoes 15 minutes after the chicken, so everything finishes together.
  • Let the chicken rest 5–10 minutes to keep it juicy.
 
MAKE-AHEAD:
  • Have the chicken prepped and ready to sear.  Refrigerate up to 24 hours.

Nutrition

Serving: 1 | Calories: 809kcal | Carbohydrates: 38g | Protein: 38g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Cholesterol: 164mg | Sodium: 534mg | Potassium: 1266mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1704IU | Vitamin C: 47mg | Calcium: 117mg | Iron: 7mg