Herb-Roasted Half Chicken with Garlic Mashed Potatoes and Gravy

There’s nothing quite like a classic roasted chicken dinner to bring comfort to the table. This recipe features a half chicken rubbed with garlic-herb butter, roasted over a bed of carrots and onions until golden and juicy. The caramelized vegetables soak up all the savory juices, making them incredibly flavorful.

Alongside the chicken, you’ll whip up creamy garlic-herb mashed potatoes, tender green beans and a smooth, rich gravy made from the pan drippings. It’s a complete, hearty meal that feels like Sunday supper any night of the week.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Half ChickenView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle position. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into 1-inch pieces. Halve, peel and cut onion into 1-inch pieces. Peel and halve garlic cloves. Trim green beans if needed. In a small microwave-safe bowl, melt 4 tablespoons butter (30-60 seconds). Stir in fry seasoning and a pinch of salt.
2. On a baking sheet, toss carrots, onion and garlic with a drizzle of oil, salt and pepper. Spread in a single layer in the center. Pat chicken dry with paper towels; season all over with salt and pepper. Place chicken skin side up on top of vegetables. Pour seasoned butter over chicken and rub to coat evenly, including underside.
3. Roast until chicken is browned and cooked through and carrots are tender, 40-50 minutes. If skin browns too quickly, loosely cover with foil. Chicken is done when internal temperature reaches 165°F in thigh and breast (avoid bones). Bones may remain pink; that’s fine.
4. While chicken roasts, dice potatoes into ½-inch pieces. Place in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup cooking liquid, then drain. Return potatoes to pot; add garlic herb butter and ¼ cup reserved liquid. Mash until smooth, adding more liquid as needed. Season with salt and pepper. Keep covered.
5. In a medium pan over medium heat, melt 1 tablespoon butter. Sprinkle flour over butter and cook, stirring, until lightly browned, 1-2 minutes. Slowly whisk in remaining reserved potato liquid. Add onion paste and stock concentrates. Cook, whisking constantly, until gravy thickens, 3-5 minutes. Remove from heat; stir in sour cream. Season with salt and pepper. Keep covered.
6. When chicken and veggies are done, place green beans in a medium microwave-safe bowl; cover with plastic wrap and poke holes. Microwave until tender, 3-4 minutes, tossing halfway. Carefully uncover; season with salt and pepper.
7. Transfer roasted chicken and vegetables to a serving platter. Serve family style with mashed potatoes, green beans and gravy. Carve chicken using a sharp knife: cut skin near thigh to expose joint, remove leg, separate thigh and drumstick, cut off wing, then slice breast meat crosswise.

Recipe Tips

FAQ

Can I use chicken breasts instead of a half chicken?

Yes, but adjust cooking time as boneless breasts cook faster. Roast until internal temperature reaches 165°F.

What can I substitute for garlic herb butter?

Mix softened butter with minced garlic, dried herbs (like thyme and rosemary) and a pinch of salt.

How do I prevent the chicken skin from burning?

If skin browns too quickly, loosely tent the chicken with foil during roasting.