Half Chicken Recipe
Make Half Chicken Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Pan & Finishing
Method
Chicken & Marinade
- 1
Prep chicken
Pat the chicken half dry with paper towels. Check for excess fat and trim if desired. If the backbone is still attached, remove it or ask your butcher to split the chicken so you have one flat 'half' that lays skin-side up.
- 2
Make marinade
In a small bowl combine olive oil, minced garlic, lemon zest and juice, chopped rosemary, thyme, paprika, kosher salt, and black pepper. Whisk to form a loose paste.
- 3
Marinate
Rub the marinade all over the skin and into any crevices, and under the skin of the breast where possible (slide fingers between skin and breast and distribute a little marinade). Let rest at room temperature for 20–30 minutes or refrigerate covered for up to 4 hours. If refrigerating, bring to room temperature for 30 minutes before cooking.
Pan & Finishing
- 4
Preheat and sear
Preheat oven to 200°C (400°F). Heat an ovenproof skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil (from the marinade allowance) or a little additional oil. Place the chicken skin-side down in the skillet and press gently to ensure full contact. Sear without moving 6–8 minutes until the skin is deep golden-brown and crisp. Reduce heat if skin is browning too quickly.
- 5
Flip and roast
Flip the chicken so it sits skin-side up. Add the butter to the pan and let it melt, spooning some of the butter and pan juices over the exposed meat. Transfer the skillet to the preheated oven and roast for 20–30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C (165°F). Cooking time will vary depending on chicken size; start checking at 20 minutes.
- 6
Make pan sauce (optional)
Carefully remove the hot skillet from the oven and transfer chicken to a cutting board to rest 8–10 minutes. Place the skillet on the stovetop over medium heat. Pour off excess fat if there is more than 2 tablespoons, leaving brown bits. Add white wine (or 60 ml stock) and scrape up the fond with a wooden spoon. Reduce by half, then add remaining stock (if using) and simmer 2–3 minutes. Whisk in the butter to finish and season to taste with salt and pepper. Strain if desired.
- 7