Lemon Herb Roasted Half Chicken — Poulet Rôti Citron-Herbes
The bistro weeknight roast, half-chicken roasted crisp with lemon, garlic and thyme over pan-jus new potatoes.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry. Whisk 2 tbsp olive oil, 4 grated garlic cloves, Dijon mustard, 2 tbsp lemon juice, 1 tsp salt and pepper. Loosen chicken skin, rub marinade underneath and over top. Halve potatoes and quarter onion. Slice 1 lemon into rounds, juice the remaining lemon.
Roast 1
Toss potatoes, onion, 2 tbsp olive oil, 4 halved garlic cloves, 0.5 tsp salt and 6 thyme sprigs in a large roasting tray. Lay chicken skin-side up on vegetables, tuck lemon rounds, remaining thyme and rosemary around. Roast at 220°C for 12 minutes until skin begins to crisp.
Roast 2
Reduce oven to 200°C, pour wine and stock around potatoes. Roast 25–30 minutes basting once, until thigh reads 75°C and skin is deep golden. While chicken rests 5 minutes on a warm plate, roast potatoes uncovered 5 more minutes if needed for colour.
Steam
Blanch trimmed broccoli in boiling salted water 3 minutes until bright and just tender. Drain, toss with 2 tsp olive oil and a pinch of salt.
Skim
Strain pan juices into a small pan, skim excess fat. Simmer 2 minutes over medium heat until reduced to a glossy jus.
Plate
Scatter 2 tbsp chopped parsley over the chicken and plate alongside roasted potatoes, broccoli, lemon wedges and pan jus.
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