potato au gratin, Brussels sprouts, lemon and fine herb butter

Preheat the oven to 425°F (220°C). Rub the chicken halves with olive oil, salt, pepper, garlic powder, rosemary, thyme, lemon zest, and juice. Place in a roasting pan.

Prepare the Chicken

Roast the chicken in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Roast the Chicken

In a greased baking dish, layer half of the sliced potatoes. Mix the heavy cream, garlic, salt, pepper, and thyme in a bowl, then pour half over the potatoes. Add another layer of potatoes and the remaining cream mixture. Top with grated gruyère cheese.

Prepare the Dish

Bake the au gratin in the oven alongside the chicken for 45 minutes, until golden and bubbly.

Bake

On a baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes until tender and caramelized.

Roast the Sprouts

In a bowl, combine the softened butter, lemon zest, parsley, chives, and salt. Mix well and set aside.

Mix the Butter

whole chicken, halved

olive oil

salt

black pepper

garlic powder

fresh rosemary, chopped

fresh thyme, chopped

lemon, zested and juiced

potatoes, thinly sliced

heavy cream

gruyère cheese, grated

garlic, minced

Brussels sprouts, trimmed and halved

unsalted butter, softened

lemon zest

fresh parsley, chopped

fresh chives, chopped

Roasted Half Chicken

Make Roasted Half Chicken Recipe in just 1h 30m. potato au gratin, Brussels sprouts, lemon and fine herb butter

Roasted Half Chicken Recipe

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