Restaurants›CJ's BBQ 2 Go›Chicken Half Recipe

Chicken Half Recipe

Inspired by CJ's BBQ 2 Go
Time1h 5m
Serves2

Make Chicken Half Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

For Roasting & Serving

Method

Chicken & Marinade

1

Prepare the chicken

If using a whole chicken, place it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut along both sides of the backbone and remove it. Flip the chicken and press down firmly on the breastbone to flatten slightly (spatchcock). If you already have a half chicken, pat it dry with paper towels. Drying helps the skin crisp.

2

Mix the marinade

In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, black pepper, and honey (if using). Taste briefly and adjust seasoning — it should be slightly more seasoned than you want the finished dish because juices dilute flavors as it cooks.

3

Marinate

Place the half chicken in a shallow dish or resealable bag. Pour the marinade over the chicken, rubbing it under the skin where possible and all over the surface. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow at least 15–30 minutes at room temperature after rubbing before roasting.

For Roasting & Serving

4

Preheat oven and prepare pan

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven. Line a roasting pan or rimmed baking sheet with foil for easier cleanup and place a wire rack in the pan if you have one; otherwise nestle the chicken on a bed of halved onions or root vegetables to lift it slightly.

5

Finish before roasting

Brush the melted butter (or extra olive oil) over the chicken skin for added browning. Pour the chicken or vegetable stock into the bottom of the roasting pan (not over the skin) to keep pan juices from burning and to use for basting or making pan sauce.

6

Roast

Place the chicken, skin-side up, on the rack or bed in the roasting pan. Roast in the preheated oven for 35–45 minutes for a half chicken (depending on size) or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If skin is browning too quickly, tent loosely with foil after 25 minutes.

7

Baste (optional)

If desired, baste the chicken once or twice during roasting with pan juices to keep meat moist and help color. For a glazed finish, brush the honey or maple syrup over the skin during the last 5 minutes of cooking and return to the oven until set and caramelized.

8

Rest

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes. Resting lets juices redistribute and ensures moist meat.

9

Serve

Carve the half chicken into pieces (breast, thigh, drumette if attached). Spoon any pan juices into a small bowl or skim excess fat and reduce briefly on the stovetop with a splash of stock to make a quick pan sauce if desired. Sprinkle chopped parsley over the chicken and serve with lemon wedges.