1/2 Chicken Recipe

Prepare quick brine

In a bowl or container large enough for the half chicken, combine warm water (2 cups), 1 tablespoon kosher salt and 1 teaspoon sugar. Stir until dissolved. Add minced garlic and fresh thyme. Allow brine to cool to room temperature if still warm.

Brine the chicken

Submerge the half chicken in the brine, skin side up if possible. Cover and refrigerate for 30 minutes to 2 hours (30–45 minutes for quicker turnaround; up to 2 hours for more flavor). Do not exceed 3 hours for a half chicken to avoid overly salty texture.

Preheat and dry

Remove chicken from brine and thoroughly pat skin and cavity dry with paper towels. Let sit at room temperature for 15–20 minutes while you preheat the oven to 425°F (220°C).

Season and compound butter

In a small bowl, mix softened butter (1 tbsp), olive oil (1 tbsp), lemon zest and juice from half a lemon, paprika (1/2 tsp, optional), 1 tsp freshly ground black pepper and a pinch of salt (light because chicken was brined). Stir to combine. Gently loosen the skin over the breast and thigh with your fingers and spread about two-thirds of the butter mixture under the skin, distributing evenly. Rub remaining butter mixture over the outside of the skin.

Sear (optional)

Heat an ovenproof skillet over medium-high heat and add 1 teaspoon neutral oil. When shimmering, place the chicken skin-side down and sear for 3–4 minutes until golden and crisp. Use tongs to hold upright briefly to render fat from the leg/edges if needed. Flip so skin side is up for roasting.

Roast

Transfer the skillet (or place chicken on a roasting rack in a shallow pan) to the preheated oven. Roast at 425°F (220°C) for 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C). If you prefer a crisper skin, broil for the last 1–2 minutes while watching carefully.

Rest

Remove chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest 10 minutes to allow juices to redistribute. Resting will raise internal temperature slightly and finish carryover cooking.

Finish and garnish

After resting, spoon any accumulated juices back over the chicken. Sprinkle chopped parsley (1 tbsp) and an optional squeeze of remaining lemon juice. Carve into portions (separate thigh/drumstick and slice breast) and serve.

While chicken rests, make a quick pan sauce from the drippings. Place the roasting skillet over medium heat (use caution with hot handle). Add 1/4 cup (60 ml) chicken stock or water to deglaze, scraping browned bits with a wooden spoon. Simmer 2–3 minutes, then swirl in remaining compound butter under the skin or an extra 1/2 tablespoon butter to enrich. Taste and adjust with salt and pepper if needed. Spoon sauce over carved chicken.