Half Chicken Recipe

In a medium saucepan combine 2 cups of the water with the kosher salt and sugar. Heat over medium, stirring, until salt and sugar dissolve. Remove from heat.

Add the remaining 6 cups cold water to cool the brine down. Stir in crushed garlic, peppercorns, bay leaves, thyme, rosemary and halved lemon. Cool to room temperature (about 15–20 minutes).

Place the half chicken in a container or large zip-top bag and pour the cooled brine over it, making sure the bird is submerged. Refrigerate for 2–4 hours (2 hours minimum for flavor; up to 4 hours to avoid oversalting). Remove chicken from brine, rinse under cold water, and pat dry thoroughly with paper towels. Discard brine.

Preheat oven to 425°F (220°C). Position a rack in the center of the oven. If using a cast-iron or roasting pan, place it on the stovetop to preheat briefly while you prepare the chicken.

Gently loosen the skin over the breast and thigh of the chicken with your fingers. Tuck a few slices of garlic and a lemon slice and a thyme sprig beneath the skin where possible to infuse flavor.

Rub the exterior of the chicken with olive oil and softened butter, getting some under the skin where accessible. Season the skin evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Arrange remaining lemon slices, garlic, thyme and rosemary around and on top of the bird.

Place the chicken skin-side up on a rack in a roasting pan (or on a lined baking sheet). Roast at 425°F (220°C) for 35–45 minutes, until the skin is deep golden brown and a meat thermometer inserted into the thickest part of the thigh reads 160–165°F (71–74°C). If the breast or skin is browning too quickly, tent with foil for the final 10 minutes.

Remove the chicken from the oven and transfer to a cutting board. Let rest for 10–12 minutes; carryover cooking will bring the internal temperature to the safe range. Reserve pan drippings in the roasting pan for the gravy.

While chicken roasts, toss heirloom carrots and halved Brussels sprouts with 2 tbs olive oil, 1 tsp honey, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated.

Spread vegetables on a separate rimmed baking sheet in a single layer. Roast in the same 425°F oven for 20–25 minutes, turning once halfway, until carrots are tender and sprouts are caramelized and crisp at the edges. If space is limited, roast vegetables for 12–15 minutes alongside chicken then finish under broiler for 2–3 minutes to caramelize.

Keep vegetables warm while the chicken rests and you make the gravy.

After removing the chicken, place the roasting pan with the reserved drippings over medium heat on the stovetop. If your pan is not stovetop-safe, transfer drippings (and any browned bits) to a medium skillet.

Add 2 tbs of flour to the drippings and whisk constantly to form a roux. Cook 1–2 minutes until the raw flour scent is gone and the roux is golden.

Deglaze the pan with 2 tbs dry white wine, scraping up browned bits. Slowly whisk in 1 cup chicken stock, then bring to a gentle simmer. Cook 3–5 minutes until slightly thickened.

Stir in 1 tsp fresh thyme leaves (if using). Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to preference. If gravy is too thin, simmer another minute; if too thick, whisk in up to 2 tbs more stock.

Strain gravy through a fine-mesh sieve into a serving vessel for a smooth finish if desired. Keep warm until serving.

Carve the rested half chicken into breast and thigh portions. Plate with roasted heirloom carrots and Brussels sprouts. Spoon warm chicken gravy over the chicken and a little on the vegetables. Garnish with a sprig of thyme or a lemon wedge if desired.