Half Chicken Recipe

Make brine

In a medium saucepan combine 6 cups water, 3 tbsp kosher salt and 2 tbsp brown sugar. Warm gently, stirring, until salt and sugar dissolve. Remove from heat and add 4 crushed garlic cloves, 2 bay leaves and 1 tbsp black peppercorns. Let cool to room temperature, then chill if time allows.

Brine chicken

Submerge the half chicken in the cooled brine in a bowl or zipper bag. Refrigerate for 1 to 4 hours (no more than 6 hours for a half chicken). After brining, remove chicken, rinse briefly under cold water, and pat very dry with paper towels.

Preheat and prep

Preheat oven to 425°F (220°C). If you brined, ensure chicken is patted dry. If not brining, pat the fresh half chicken dry. Place chicken on a cutting board with skin side up.

Apply oil

Rub 2 tbsp olive oil all over the skin and in the cavity (if present) to help the seasonings adhere and promote crisping.

Make and apply rub

In a small bowl combine 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp ground black pepper, 1 tsp kosher salt (for rub) and 1 tsp lemon zest (optional). Sprinkle the rub evenly over the skin and gently press it to adhere. Rub any remaining seasoning into the cavity and under the skin where possible (use fingers to gently loosen skin from breast and thighs and smear a little rub under).

Roast

Place the seasoned half chicken on a rack in a roasting pan or on a rimmed baking sheet lined with foil, skin side up. Roast in the preheated 425°F (220°C) oven for 25 minutes.

Baste and continue roasting

After 25 minutes, combine 2 tbsp melted butter and 1 tbsp lemon juice. Brush or spoon half of the butter mixture over the skin. Continue roasting for another 15–25 minutes until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C) and juices run clear. Total roast time typically 40–50 minutes depending on size.

Rest

Remove chicken from oven and tent loosely with foil. Let rest for 10–12 minutes; carryover heat will raise internal temperature to a safe range and juices will redistribute.

Finish

While the chicken rests, mix the remaining butter/lemon juices drippings (if any) with 1 tbsp chopped fresh parsley. Spoon over the chicken or brush on the skin to add shine and flavor.

Serve

Carve the half chicken into portions (breast, thigh, drumette/wing) and serve hot with any pan juices. Garnish with additional parsley or lemon wedges if desired.