Sep 03 2026
Restaurants›Pig Out Nola Barbecue›Half Chicken Recipe

Half Chicken Recipe

Inspired by Pig Out Nola Barbecue
Time1h 15m
Serves1

Make Half Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

Roasting Additions

Method

Chicken & Marinade

  1. 1

    Prepare the chicken

    Pat the half chicken dry with paper towels, including under the skin where possible. Tuck wing tips behind the back and if the breast is very thick, use a small knife to butterfly slightly so it cooks evenly.

  2. 2

    Make marinade

    In a bowl combine 2 tbs olive oil, zest and juice of 1 lemon, minced garlic, chopped rosemary, thyme, smoked paprika, 1.5 tsp kosher salt, 0.75 tsp black pepper and 1 tsp honey (if using). Whisk until combined.

  3. 3

    Marinate

    Rub the marinade all over the chicken, getting some under the skin over the breast and leg. Let sit at room temperature 20–30 minutes or refrigerate up to 4 hours (if refrigerated, bring back to room temperature 30 minutes before roasting).

Roasting Additions

  1. 4

    Preheat oven and prepare vegetables

    Preheat oven to 425°F (220°C). In a roasting pan or ovenproof skillet, toss potatoes, carrots and red onion with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Spread into an even layer leaving a spot in the center for the chicken.

  2. 5

    Sear (optional) and arrange

    Optional: heat the roasting pan over medium-high heat on the stove until hot and add the chicken skin-side down for 3–4 minutes to crisp the skin, then flip and place chicken skin-side up in the center of the vegetables. If not searing, simply place the marinated chicken skin-side up on top of the vegetables.

  3. 6

    Roast

    Roast in the preheated oven for 35–45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the skin is golden and juices run clear. Start checking temperature at 30 minutes if chicken pieces are smaller.

  4. 7

    Rest and finish

    Remove the pan from the oven and transfer chicken to a cutting board; tent loosely with foil and rest 8–10 minutes. While chicken rests, return pan with vegetables to the oven for 5–7 minutes if they need extra browning. Spoon any pan juices over the chicken.

  5. 8

    Garnish and serve

    Sprinkle chopped fresh parsley over chicken and vegetables. Carve the half chicken into portions (breast and leg/thigh) and serve with roasted potatoes, carrots and onions. Serve additional lemon wedges on the side if desired.

More from Pig Out Nola Barbecue