Description
This Oven Roasted Half Chicken delivers crispy, golden skin and tender herby meat, served with garlic baby potatoes and green beans tossed with roasted tomatoes. A perfect bistro-style dinner recipe for weeknights or weekend comfort. #roastchicken #halfchicken #garlicpotatoes
Ingredients
For the Roasted Chicken:
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1 whole chicken, halved (or 2 bone-in, skin-on chicken breasts or thighs)
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2 tbsp olive oil
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1 tbsp fresh rosemary, chopped
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1 tbsp fresh thyme leaves
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3 garlic cloves, minced
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Salt and pepper, to taste
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1 lemon, halved
For the Garlic Potatoes:
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1 lb baby potatoes, halved
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2 tbsp olive oil
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1 tsp garlic powder or 2 cloves garlic, minced
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Salt and pepper, to taste
For the Green Beans & Tomatoes:
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1 1/2 cups green beans, trimmed
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1/2 cup cherry or roasted tomatoes, halved
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1 tbsp olive oil
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Salt and pepper, to taste
Instructions
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Preheat Oven: Preheat to 425°F (220°C). Line a baking sheet with foil or parchment.
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Prepare Chicken: Pat chicken dry and place on sheet. Mix olive oil, rosemary, thyme, garlic, salt, and pepper. Rub all over chicken. Place lemon halves cut-side down beside it.
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Roast Chicken: Roast for 35–45 minutes until internal temp hits 165°F (75°C) and skin is crisp.
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Garlic Potatoes: Toss potatoes with olive oil, garlic, salt, and pepper. Roast on a tray for 30 minutes, flipping halfway.
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Green Beans: Blanch beans in boiling salted water for 2 minutes. Drain and sauté in olive oil for 2–3 minutes. Add roasted tomatoes before serving.
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Serve: Plate chicken with garlic potatoes and green beans. Squeeze charred lemon over chicken to finish.
Notes
Use bone-in chicken for juicier results. Add a pinch of chili flakes to green beans for heat. Leftovers store well and reheat beautifully.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Roasting, Sautéing
- Cuisine: Mediterranean-Inspired, American Bistro
