Spit-roasted Half Chicken Recipe

Prep the chicken

Pat the half chicken very dry with paper towels. Tuck the wing back and trim any excess fat. If using a spit: secure the chicken through the backbone on the spit rod so it is balanced and the breast faces outward; use forks to hold it in place. If you don't have a spit, you can roast on a rack at 425°F (220°C) using the same timing.

Make the marinade

In a bowl combine 3 tbs olive oil, minced garlic, lemon juice, lemon zest, chopped thyme, chopped fennel fronds, smoked paprika, 1.5 tsp kosher salt and 3/4 tsp black pepper. Whisk until emulsified.

Brush or rub the marinade all over the chicken, working under the skin where possible (especially over the breast) to flavor the meat. Reserve any leftover marinade for basting. Let the chicken sit at room temperature 20–30 minutes or refrigerate up to 2 hours (bring back to room temp before cooking).

While chicken rests, prepare the fennel and aromatics. Quarter the fennel bulb and halve the shallot and lemon. Toss them with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Place the vegetables in the drip pan beneath where the chicken will rotate — these will flavor the pan juices and prevent flare-ups.

If using a spit: preheat the rotisserie grill to medium heat (around 375–425°F / 190–220°C) with the drip pan in place. If using an oven: preheat to 425°F (220°C) and place fennel, shallot and lemon in a roasting pan under a rack.

Mount the chicken on the spit and start the rotisserie. Roast with steady rotation over indirect medium heat. If using an oven, place chicken on a rack over the vegetables. Cook until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 160–165°F (71–74°C). For a spit-roasted half chicken expect 35–50 minutes depending on size and heat—start checking at 30 minutes.

Baste every 10–12 minutes with reserved marinade or pan juices to encourage a glossy, flavorful skin. If the breast is browning too quickly, tent loosely with foil for the last 10 minutes.

When temperature is reached, remove the chicken from the spit or oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes (carryover will rise a few degrees to reach 165–170°F).

While the chicken rests, make the pan sauce. Pour pan drippings (skimming fat) and any roasted aromatics into a small skillet. Add 1/2 cup white wine or chicken stock and bring to a simmer over medium heat, scraping browned bits from the pan.

Add 1 cup fresh blueberries, 1 tsp honey, and 1 tsp chopped fennel fronds. Simmer gently until blueberries begin to break down, about 4–6 minutes. If the sauce reduces too quickly, add a splash more stock.

Finish the sauce by whisking in 1 tbs cold cubed butter off the heat, one piece at a time, to give the sauce a glossy finish. Season to taste with salt and pepper. If you prefer a smoother sauce, press through a fine sieve into a small bowl, discarding solids or returning strained sauce to the pan to warm.

Carve the rested half chicken into pieces (breast slices, thigh and drumstick separated). Arrange on a warmed platter with roasted fennel and shallot. Spoon warm blueberry fennel sauce over or alongside the chicken.

Garnish with chopped parsley or extra fennel fronds and serve with lemon wedges for squeezing. Serve immediately.