French · Dinner
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.
$$
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
685Calories
48gProtein
28gFat
52gCarbs
8gSugar
8gFiber
750mgSodium
130mgChol
Goes well with
New Zealand Marlborough Sauvignon BlancNew Zealand Marlborough Sauvignon Blanc...
local
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international
Instructions
1
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 onion. Slice 1 lemon into rounds, juice the remaining lemon.
2
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 15 minutes until skin begins to crisp.
3
Roast 2
Reduce oven to 200°C, pour wine and stock around potatoes. Roast 30–35 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.
4
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.
5
Skim
Strain pan juices into a small pan, skim excess fat. Simmer 2 minutes over medium heat until reduced to a glossy jus.
6
Plate
Scatter 2 tbsp chopped parsley over the chicken and plate alongside roasted potatoes, broccoli, lemon wedge and pan jus.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1000g (35.3 oz / 1 spatchcocked whole) chicken
- 2 medium lemons
- 8 garlic cloves
- 12 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tsp Dijon mustard
- 6 tbsp extra virgin olive oil
- 2 tsp sea salt
- 0.5 tsp black pepper
- 600g (21.2 oz) new potatoes
- 1 medium brown onion
- 160ml (2/3 cup) chicken stock
- 120ml (1/2 cup) dry white wine
- 2 tbsp flat-leaf parsley
- 300g (10.6 oz) tenderstem broccoli