Half Chicken Recipe

Prep and season

Pat the half chicken dry with paper towels. Rub 1½ tablespoons kosher salt and 1 teaspoon freshly ground black pepper evenly over skin and into crevices. Drizzle 2 tablespoons olive oil over the skin and rub to coat. Halve the lemon; reserve one half for roasting and one half for serving.

Roast

Preheat oven to 425°F (220°C). Place the chicken skin-side up on a wire rack set over a rimmed baking sheet or in a roasting pan. Tuck the lemon half (cut side down) beside the chicken to roast. Roast in the preheated oven for 35–45 minutes, until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the skin is deep golden and crisp. If skin browns too quickly, tent loosely with foil.

Rest

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes before serving to let juices redistribute.

While the chicken roasts, heat a cast-iron skillet or heavy griddle over high heat until very hot. Toss the trimmed scallions with 1 tablespoon neutral oil and ½ teaspoon kosher salt. Working in batches if necessary, lay scallions crosswise on the hot surface and cook 2–3 minutes without moving until deeply charred on one side, then turn and char the other side 1–2 minutes. Remove to a plate and keep warm. The scallions should be blackened in spots but still tender-crisp.

While chicken roasts, make the mojo. In a blender or food processor combine 3 roasted red peppers, 3 garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, 1 tablespoon sherry vinegar, 3 tablespoons olive oil, ¼ teaspoon red pepper flakes (if using), and ¾ teaspoon kosher salt. Blend until smooth and emulsified, scraping down sides as needed. Taste and adjust salt or vinegar for brightness. The sauce should be pourable but not watery; add up to 1 tablespoon water or oil if needed to achieve desired consistency.

Warm a small saucepan over low heat and gently warm the mojo for 1–2 minutes before serving (optional) to take the raw edge off the garlic and bring flavors together.

Carve the rested half chicken into portions (breast, thigh, drumstick). Plate with a smear or spoonful of mojo rojo alongside or under the chicken. Arrange charred scallions next to the chicken.

Squeeze the reserved fresh lemon half over the chicken and scallions to taste. Garnish with 2 tablespoons thinly sliced chives scattered over the chicken and sauce. Serve immediately with lemon wedges on the side.