Half Chicken Recipe

Prepare the Chicken

Preheat your oven to 425°F (220°C). Pat the semi-boneless chicken dry with paper towels. Season the chicken generously with salt and black pepper on both sides.

Stuff the Chicken

Place the prosciutto slices inside the cavity of the chicken, followed by the fresh spinach. Secure the chicken with kitchen twine to hold the stuffing in place.

Prepare the Potatoes

Wash and cut the Yukon Gold potatoes into quarters. In a bowl, toss the potatoes with 2 tablespoons of olive oil, salt, black pepper, and fresh thyme.

Roast the Chicken and Potatoes

In a roasting pan, place the stuffed chicken in the center and arrange the seasoned potatoes around it. Drizzle the remaining tablespoon of olive oil over the chicken. Roast in the preheated oven for 45-50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Make the Lemon Chicken Jus

While the chicken is roasting, finely mince the garlic. In a small saucepan, combine the chicken stock, minced garlic, lemon juice, and thyme over medium heat. Simmer for about 10 minutes until slightly reduced.

Serve

Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes. Carve the chicken and serve it on a plate with the crispy Yukon Gold potatoes and drizzle with the lemon chicken jus.