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The Weekend Chef

Roast chicken in half the time

Posted 4:06pm on Thursday, Apr. 12, 2012

I love roast chicken, but sometimes I run a little short on time. So if I am in a hurry I just cut the chicken in half.

I fixed this chicken from start to on the table in under an hour (35 minutes total cook time), and I did not have to skimp on flavor.

First I preheat the oven to 400ºF, then rinsed and cut the chicken in half. I rubbed the halves with some garlic then seasoned them with salt and pepper on both sides. Put the chicken halves cut side down on some lemon slices in a roasting pan lined with parchment paper. Added some sliced red potato wedges and put some fresh thyme on top of both the chicken and the potatoes. Drizzled everything with olive oil and roast it in the oven for 35 minutes at 400ºF. Check to make sure the chicken is done with an instant read thermometer (160ºF in the thick part of the breast or thigh). Let it rest a few minutes and it is ready to serve. Yum!

Aioli goes great with this as a dipping sauce for both the potatoes and the roasted chicken.

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