Half Chicken Recipe

Prepare and marinate

Pat the half chicken dry with paper towels. Place in a shallow dish or a resealable bag.

In a small bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped rosemary, thyme, smoked paprika, black pepper, 1.5 tsp kosher salt and honey (if using). Whisk until emulsified.

Rub the marinade all over the chicken, including under the skin where possible and inside the cavity if using a half with cavity intact. Cover and refrigerate for at least 30 minutes and up to 6 hours. If short on time, let sit at room temperature for 15–20 minutes before roasting.

Preheat oven to 425°F (220°C). Position a rack in the center of the oven.

Toss potatoes, carrots, onion quarters and smashed garlic in 2 tbs olive oil, 0.75 tsp salt, and 0.5 tsp black pepper. Spread in an even layer on a roasting pan or rimmed baking sheet. Nest the rosemary sprigs among the vegetables.

Place the marinated chicken skin-side up on top of the vegetables or on a rack set over the vegetables so pan juices can drip down. Reserve excess marinade to baste during cooking.

Roast the chicken and vegetables at 425°F (220°C) for 20 minutes to develop color.

After 20 minutes, reduce oven temperature to 375°F (190°C). If using, spoon 1 tbs melted butter over the chicken or baste with reserved marinade. Continue roasting for another 25–35 minutes, basting once more halfway through, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total roast time will be approximately 45–60 minutes depending on size of the half chicken.

If the skin is browning too quickly, tent loosely with foil for the final 10–15 minutes.

Remove the chicken from the oven and transfer to a cutting board. Let rest uncovered for 8–10 minutes to allow juices to redistribute.

Spoon roasted vegetables onto a serving platter. Carve the half chicken into serving pieces (breast and leg portions) and place on top of vegetables.

Sprinkle chopped parsley over the chicken and vegetables, and serve with lemon wedges for squeezing. Taste and add additional salt and pepper if needed.