ROAST HALF CHICKEN RECIPES

Name: ROASTED HALF CHICKEN with Figs, Lemon Butter and Goat Cheese Mashed Potatoes
Prep time: 3 h
Total time: 30 min
Yield: Serves Two
Ingredients: Two marinated half chickens (see instructions); One tablespoon blended olive oil; One recipe Goat Cheese Mashed Potatoes; One recipe Wine-Poached Figs; One recipe Roasted Garlic; One recipe Lemon Butter Sauce

ROASTED HALF CHICKEN RECIPE | PARKWAY GRILL

Roasted Half Chicken Recipe | Parkway Grill image

Provided by West Coast Prime Meats

Total Time 30 minutes

Prep Time 180 minutes

Yield Serves Two

Number Of Ingredients 6

Ingredients

Two marinated half chickens (see instructions)
One tablespoon blended olive oil
One recipe Goat Cheese Mashed Potatoes
One recipe Wine-Poached Figs
One recipe Roasted Garlic
One recipe Lemon Butter Sauce

Steps:

Preheat the oven to 400 degrees Fahrenheit.
Remove the chickens from the refrigerator, take them out of the marinade and allow them to sit at room temperature for about 15 minutes.
Heat the oil over medium-high flame in an ovenproof skillet large enough to hold both chickens.
Place the chickens skin-side-down in the pan and sauté for about three minutes.
When the skin has a nice golden color, transfer the pan to the preheated oven and roast for about 12 minutes more, or until an instant-read thermometer reaches 145 degrees Fahrenheit.
Divide the mashed potatoes between two warm plates. Split the figs and arrange them, along with the roasted garlic bulbs, next to the potatoes. Lay the chicken on top of the potato, spoon the sauce over the dish and serve immediately.

ROASTED HALF CHICKEN RECIPE | PARKWAY GRILL

Roasted Half Chicken Recipe | Parkway Grill image

Provided by West Coast Prime Meats

Total Time 30 minutes

Prep Time 180 minutes

Yield Serves Two

Number Of Ingredients 6

Ingredients

Two marinated half chickens (see instructions)
One tablespoon blended olive oil
One recipe Goat Cheese Mashed Potatoes
One recipe Wine-Poached Figs
One recipe Roasted Garlic
One recipe Lemon Butter Sauce

Steps:

Preheat the oven to 400 degrees Fahrenheit.
Remove the chickens from the refrigerator, take them out of the marinade and allow them to sit at room temperature for about 15 minutes.
Heat the oil over medium-high flame in an ovenproof skillet large enough to hold both chickens.
Place the chickens skin-side-down in the pan and sauté for about three minutes.
When the skin has a nice golden color, transfer the pan to the preheated oven and roast for about 12 minutes more, or until an instant-read thermometer reaches 145 degrees Fahrenheit.
Divide the mashed potatoes between two warm plates. Split the figs and arrange them, along with the roasted garlic bulbs, next to the potatoes. Lay the chicken on top of the potato, spoon the sauce over the dish and serve immediately.

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