This weeks Recipe 12-29-25

Roasted Half Chicken with Fingerling Potatoes, Mushrooms & Green Beans

Serves: 2
Prep Time: 15 minutes
Cook Time: ~1 hour 15 minutes
Total Time: ~1 hour 30 minutes

Ingredients

• ½ (2–3 lb) free-range chicken, split

• 1 tbsp olive oil

• ½ lemon

• Fresh basil (small handful)

• Sea salt

• Freshly cracked black pepper

• Garlic powder

• Dried basil

• Onion powder

• 3 cloves garlic

• ½ red onion, quartered

• 6 oz button mushrooms

• 10 baby potatoes (fingerling or new)

• Green beans, ends trimmed (small handful)

Instructions

1. Preheat oven to 350°F.

2. Rinse chicken and pat dry. Squeeze lemon juice over the chicken and place the lemon halves in the pan.

3. Season chicken generously with sea salt, black pepper, garlic powder, dried basil, and onion powder.

4. In a large Dutch oven or roasting pan, add potatoes, mushrooms, red onion, and garlic. Season with the same spices and drizzle with olive oil. Toss to coat.

5. Place the seasoned half chicken on top of the vegetables.

6. Roast uncovered for 1 hour, or until a meat thermometer inserted into the thickest part reaches 165°F.

7. Remove chicken from pan and let rest loosely covered with foil.

8. Add green beans to the pan and gently stir with the vegetables and pan juices.

9. Return pan to oven and roast an additional 10–15 minutes, until green beans are tender.

10. Carve chicken and serve warm with roasted vegetables.