1/2 Chicken Plate Recipe

Prep and season

Pat the half chicken dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika and garlic powder. Drizzle the chicken with olive oil and lemon juice, then rub the spice mixture all over the skin and into any crevices so the breast and dark meat are evenly seasoned. Let rest at room temperature for 20 minutes (or refrigerate up to 2 hours covered).

Sear (optional) and oven-roast

Preheat oven to 425°F (220°C). Heat an ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add 1 tbs olive oil and place the chicken skin-side down. Sear 4–6 minutes until skin is deep golden and releases easily. Flip the chicken so skin-side is up and transfer the skillet to the preheated oven. Roast for 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If you didn’t sear, roast on a baking sheet skin-side up for the same time and temperature.

Rest

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute before carving or serving.

Make pan sauce

While the chicken rests, place the skillet used for roasting on medium heat (if using a nonstick pan or a baking sheet, use a small saucepan). Add 1 tbs butter and let it foam. Pour in 1/2 cup chicken stock and scrape up browned bits from the pan with a wooden spoon. Simmer until reduced by about half, ~3–5 minutes. Stir in 1 tsp lemon juice and 1/2 tsp honey or maple syrup, then whisk in the remaining 1 tbs butter off the heat to thicken and shine the sauce. Taste and season with a pinch of salt and pepper if needed. Stir in chopped parsley.

Finish

Spoon the warm sauce over the rested chicken pieces just before serving.

Plate the half chicken with roasted potatoes or a cup of rice and seasonal vegetables. Garnish with additional lemon wedges and an extra sprinkle of chopped parsley if desired.