1/2 Roasted Chicken Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Pat the chicken half dry with paper towels—dry skin gives better browning.

Season

In a small bowl, combine 2 tbs olive oil, 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp paprika. Rub the mixture all over the chicken, including under the skin where possible. Tuck the thyme sprigs under the skin or into the cavity. Squeeze the half lemon over the chicken and tuck the squeezed lemon half next to it in the roasting pan for aroma.

Roast

Place the chicken skin-side up on a rack set in a shallow roasting pan or on a rimmed baking sheet. Roast in the preheated oven at 425°F (220°C) for 35–45 minutes, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C). If the potatoes (side 1) are roasting alongside, put them on the same sheet but not overcrowded; see potato directions for timing.

Rest and finish

Remove the chicken from the oven and let it rest 8–10 minutes before cutting. Resting allows juices to redistribute. Squeeze a little additional lemon over the chicken before serving if desired.

While the oven is heating (or immediately after seasoning the chicken), toss the halved baby potatoes with 1 tbs olive oil, 1/2 tsp kosher salt, 1/2 tsp black pepper, smashed garlic cloves, and chopped rosemary or thyme if using. Spread cut-side down in a single layer on a rimmed baking sheet or in a roasting pan beside the chicken, leaving space for air circulation.

Roast at 425°F (220°C) for 25–35 minutes, turning once halfway through, until potatoes are golden and tender when pierced with a fork. If roasting with the chicken, start the potatoes at the same time; they will be done slightly before or around the same time as the chicken depending on size. Remove garlic cloves before serving (or leave if you prefer roasted garlic).

In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.

Whisk together 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Drizzle over the salad and toss gently just before serving to avoid wilting.

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 2 minutes until bright green and slightly tender. Drain and immediately transfer to an ice bath or run under cold water to stop cooking, then drain well.

Heat 1 tbs olive oil or butter in a large skillet over medium-high heat. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add the drained green beans and sauté 3–4 minutes until heated through and slightly blistered. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Finish with a squeeze of the lemon wedge and toss to combine.