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!
Servings: 2
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: 1 | Calories: 812kcal | Carbohydrates: 38g | Protein: 38g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Cholesterol: 167mg | Sodium: 749mg | Potassium: 1242mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1706IU | Vitamin C: 43mg | Calcium: 119mg | Iron: 7mg