Chicken Half Recipe

Prepare and brine

If not already halved, remove the backbone with kitchen shears and press firmly to flatten the chicken (spatchcock) or simply cut through center to make a chicken half. Rinse briefly and pat dry with paper towels.

In a bowl or container large enough to hold the chicken, combine cold water, kosher salt, sugar, peppercorns, bay leaves, and thyme. Stir until the salt and sugar dissolve.

Submerge the chicken half in the brine, cover, and refrigerate for 30 minutes to 2 hours. (For a quick recipe 30–45 minutes works; longer will season it more.) After brining, remove the chicken and discard brine. Rinse briefly under cold water and pat very dry with paper towels — dry skin crisps better.

Make the rub

In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried oregano, ground black pepper, kosher salt, and lemon zest if using. Mix into a paste.

Place the chicken skin-side up on a rimmed baking sheet or in an ovenproof skillet. Gently loosen the skin from the breast with your fingers to allow some seasoning underneath (careful not to tear the skin). Spread half of the rub under the skin over the breast meat and rub the remainder all over the outside of the chicken, including the cavity and the back. Let rest at room temperature for 15–20 minutes while you preheat the oven.

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven.

Roast the chicken half

Place the prepared chicken skin-side up on the baking sheet or skillet. Roast in the preheated oven for 35–45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). If skin is browning too quickly, tent loosely with foil.

About 5 minutes before the chicken is done, melt the softened butter and stir in chopped parsley. Brush the butter over the chicken to glaze and add shine. Return to the oven for the remaining minutes to set the glaze.

Remove the chicken from the oven and let rest on a cutting board for 8–10 minutes to allow juices to redistribute. This ensures moist meat when slicing.

Slice or serve the chicken half whole. Serve with lemon wedges to squeeze over the meat.