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Lemon Herb Spatchcock Chicken with Red Potatoes

  • 1-2 pounds red potatoes halved

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon salt, divided

  • 3/4 teaspoon pepper, divided

  • 1 lemon, zested and sliced, divided

  • 3 large cloves garlic minced

  • 1 tablespoon chopped fresh thyme plus 2 springs, divided

  • 2 teaspoons chopped fresh rosemary plus 2 sprigs, divided

  • 1 4-5 pound chicken

Step 1

Preheat oven to 450 degrees F

Step 2

Toss potatoes in a large bowl with oil and 1/4 teaspoon salt and pepper

Step 3

Combine lemon zest, garlic, chopped thyme, chopped rosemary and the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl

Step 4

Using kitchen shears, cut the chicken down one side of the backbone through the ribs.  Make an identical cut on the opposite side to remove the backbone completely. (Save backbone for broth) Place the chicken cut-side down and flatten with the heel of your hand.  Splay the thighs outward and tuck the wings under.  Rub the garlic-herb mixture under the skin onto the breast and leg meat.

Step 5

Place the lemon slices in the center of a large rimmed baking sheet.  Top with the thyme and rosemary sprigs.  Place the chicken on top of the herbs and lemon.  Scatter the potatoes around the chicken.

Step 6

Roast until thermometer inserted into the thickest part of a chicken thigh registers 165 degrees.  Approximately 45 minutes to 1 hour.

Honey-Garlic Butter Roast Chicken

  • 2 teaspoons salt

  • freshly ground pepper

  • 4 tablespoons butter (or olive oil)

  • 5 large cloves garlic minced

  • 2 tablespoons of honey

  • fresh parsley and/or thyme, optional for garnish

  • 1 4-5 pound chicken spatchcocked or whole

Step 1

Preheat oven to 425 degrees F

Step 2

In a small skillet over medium heat, melt the butter and add the garlic.  Cook for about 1 minute, until it is fragrant and softened.  Remove from the heat and stir in honey.

Step 3

Place the chicken on a rimmed baking sheet or roasting pan, and roast the chicken for 15 minutes. Remove from oven and brush with the honey garlic butter.  Cook for an additional 30-35 minutes for spatchcock and 40-45 for whole, basting with the honey garlic butter every 10 minutes or so. If the skin is getting really brown tent with aluminum foil the last 15 minutes. 

Step 4

Garnish with fresh herbs, if desired.

Creamy White Chicken Chili
From Half Baked Harvest




  • 1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.2. Melt the cream cheese in the microwave for 10-15 seconds. 3. Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth. 4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!


  • 1. In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper. 2. Cover and cook on low for 6-7 hours or high for 4-5 hours.3. Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!

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