Half Roasted Lemon Chicken Recipe

Prep and spatchcock

Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels. To spatchcock (half-roast-friendly): place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip chicken and press firmly on the breastbone to flatten slightly. If you prefer a true half roast, you can halve the chicken through the breastbone; this recipe assumes a spatchcocked whole bird for even roasting.

Season the cavity and both sides of the chicken with 1½ tbs kosher salt and the 1 tsp black pepper from this section. Rub the lemon zest, lemon juice, and minced garlic evenly over the skin and under the skin where possible (between breast meat and skin) to infuse flavor. Sprinkle the thyme and rosemary over and under the skin as well. Let sit at room temperature for 20–30 minutes, or refrigerate up to 2 hours and bring to room temperature before roasting.

While chicken rests, make the lemon-herb butter: in a small bowl, combine the softened butter, additional lemon zest, optional lemon juice, chopped parsley, 1 tsp salt and 1 tsp black pepper. Mix until smooth. Reserve about 2 tablespoons to finish the cooked chicken and use the rest to rub under and over the skin.

Gently lift the skin over the breasts and thighs with your fingers and spread about 2–3 tablespoons of the butter mixture under the skin directly onto the meat. Rub the remaining butter over the exterior skin for even browning and flavor. Tuck the wing tips under the bird and tie the legs if desired for neat roasting.

Arrange an ovenproof roasting pan or rimmed baking sheet with a wire rack or a bed of halved lemon slices. Place the prepared chicken breast-side up in the center. Scatter the lemon slices under and around the chicken for fragrance and to prevent sticking.

Roast the chicken in the preheated 425°F (220°C) oven for 35 minutes. After 35 minutes, add the trimmed asparagus (tossed with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper) around the chicken on the pan so they roast in the chicken juices. If you used a spatchcocked bird, total roast time will be 45–50 minutes; check after total 45 minutes. Roast until the skin is deep golden and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If using an actual half-chicken (one side), adjust time to 30–35 minutes total depending on size.

If the skin is browning too quickly, tent loosely with aluminum foil for the final 10 minutes. For a crispier finish, broil on high for 1–2 minutes at the end—watch carefully to avoid burning.

Remove the chicken and asparagus from the oven. Transfer the chicken to a cutting board and let rest for 10–12 minutes to allow juices to redistribute. Spoon the reserved 2 tablespoons of lemon-herb butter over the hot chicken so it melts into the skin and meat.

While the chicken rests, you can make a quick pan sauce (optional): place the roasting pan over medium heat on the stovetop (or transfer pan juices to a skillet). Add 1/2 cup chicken broth or white wine and scrape any browned bits with a wooden spoon. Simmer until reduced by half (2–4 minutes). Taste and season with salt, pepper, and a pinch of red pepper flakes if using. Spoon sauce over carved chicken.

Slice the chicken (or pull apart) and serve with the roasted asparagus. Garnish with additional lemon slices or parsley if desired.