Skip to content
Menu
Smothered Roasted Half Chickens
Main

Smothered Roasted Half Chickens

1 h 15 minServes 4Nutri-Score C€€
from @eatwitzo12 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole chicken (halved)Meat1 piece
  • fresh rosemary (sprigs)Produce2 pieces
  • fresh thyme (sprigs)Produce2 pieces
  • butter (half a stick, in pats)Dairy57 g
  • evaporated milk (one can)Dairy354 ml
  • flourPantry16 g
  • oilPantry22 ml
  • garlic powderSpices8 g
  • onion powderSpices8 g
  • saltSpices12 g
  • black pepper (ground)Spices8 g
  • dried oreganoSpices6 g
  • smoked paprikaSpices4 g
  • fresh parsley (chopped)Produce10 g

per serving

Nutrition

591kcal

Carbs
11 g
Proteins
44 g
Fat
41 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Oven
  • Tongs

step by step

Method

  1. Season the chicken halves

    • Rub the chicken halves with oil.
    • Season all over with garlic powder, onion powder, dried oregano, smoked paprika, salt and black pepper.
    Step 1

  2. Sear the chicken

    • Heat a very hot cast iron skillet and add the chicken halves one at a time, skin side down.
    • Weigh them down with a heavy object to get a nice sear.
    • After a couple of minutes, flip and repeat with the other half.
    Step 2

  3. Roast with butter and herbs

    • Add pats of butter and the fresh rosemary and thyme to the skillet.
    • Bake at 190 °C for about 45 minutes until golden and cooked through.
    Step 3

  4. Make the pan sauce

    • Move the chickens out and set aside, keeping the pan drippings in the skillet.
    • Whisk in the flour, then pour in the evaporated milk.
    • Season with the same spices used earlier and stir until silky smooth, then add the fresh parsley.
    Step 4

  5. Smother and serve

    • Return the chicken halves to the skillet and spoon the sauce all over.
    • Let everything come together and serve.
    Step 5
Get Mezze