Smoked & Roasted Half Chicken Recipe

Prepare and brine (optional quick salt)

If you have time, pat the half chicken dry and sprinkle 1 tsp kosher salt evenly over both sides. Place on a rack in the refrigerator uncovered for 1–3 hours to dry-brine. If short on time, proceed to seasoning immediately.

Season

Preheat oven to 425°F (220°C). In a small bowl combine olive oil, smoked paprika, garlic powder, onion powder, 0.25 tsp kosher salt (from the listed 1.25 tsp), and black pepper. Rub the mixture over the chicken skin and under the skin where possible. Tuck thyme sprigs and lemon half into the cavity or alongside the chicken on the roasting pan. Rub the 2 tbs room-temperature butter under the skin over the breast for added moisture.

Smoke (if using a smoker)

If you have a smoker, preheat it to 250°F (120°C) and smoke the half chicken indirect for 45–60 minutes until the internal temperature at the thickest part of the thigh reaches about 150°F (65°C). Use a mild fruitwood or hickory for 30–45 minutes of smoke time to impart smoke without overpowering.

Roast to finish

Transfer the smoked chicken to a roasting pan (or if not smoked, place directly in the 425°F oven). Roast at 425°F for 20–30 minutes until the skin is deep golden and an instant-read thermometer reads 165°F (74°C) at the thickest part of the thigh. If you didn't smoke: start in the 425°F oven for 35–45 minutes until 165°F. Remove chicken to a cutting board and tent loosely with foil to rest 10–12 minutes. Reserve pan drippings for the gravy (about 3 tbs).

While the chicken roasts, melt 2 tbs butter in a medium skillet over medium heat. Add minced shallot and sauté 2–3 minutes until translucent.

Add the corn kernels and cook, stirring occasionally, 4–5 minutes until heated through and beginning to soften. Sprinkle 1 tbs flour over the corn, stir and cook 1 minute to remove raw flour taste.

Slowly stir in the heavy cream and milk, bring to a gentle simmer and cook 3–5 minutes until sauce thickens to a creamy consistency. Stir in Parmesan if using, then season with 0.5 tsp salt and 0.25 tsp black pepper. Keep warm over very low heat, stirring occasionally, until ready to plate.

When the chicken is resting, heat 1 tbs olive oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned.

Add the chopped winter greens in batches, tossing and allowing them to wilt slightly between additions. Cook 3–5 minutes until tender but still bright green.

Finish with apple cider vinegar, 0.5 tsp salt and 0.25 tsp black pepper. Toss to combine and remove from heat. Keep warm.

Place the roasting pan (or a skillet) with reserved drippings over medium heat on the stovetop. If needed, spoon drippings into a skillet to equal about 3 tbs; add 1 tbs butter if pan is dry.

Add the finely minced shallot and sauté 1–2 minutes until softened. Sprinkle 1 tbs flour over the shallot and fat, stirring constantly to make a roux; cook 1–2 minutes until the roux is lightly golden.

Deglaze with 1/4 cup dry white wine or 1/4 cup chicken stock, scraping up browned bits from the pan. Cook until the liquid reduces slightly, about 1–2 minutes.

Gradually whisk in 1 cup chicken stock, add fresh thyme leaves, and bring to a simmer. Simmer gently 4–6 minutes until the gravy thickens to pourable consistency. Taste and season with 0.25 tsp salt and 1/8 tsp black pepper. Strain if desired for a smooth gravy, then keep warm.

Carve the rested half chicken into portions. Spoon a generous bed of creamed corn onto each plate, arrange a portion of winter greens beside it, place the carved chicken on top or alongside, and finish with 2–3 tbs warm pan gravy spooned over the chicken. Garnish with a sprig of thyme or a lemon wedge if desired.