Half Chicken Recipe

Prepare and Marinate

Pat the half chicken dry with paper towels. In a small bowl combine 3 tbsp olive oil, chopped rosemary, thyme, 2 tbsp parsley, minced garlic (4 cloves), lemon zest, lemon juice, smoked paprika, 1.5 tsp salt and 1 tsp black pepper. Rub the herb marinade all over the chicken, under the skin where possible, and inside the cavity. Place the smashed garlic cloves (6 cloves) into the cavity and around the chicken. Cover and refrigerate for at least 1 hour or up to overnight for best flavor.

Bring to Room Temperature

Remove the chicken from the refrigerator 30 minutes before roasting so it comes closer to room temperature — this ensures more even cooking.

Preheat oven to 425°F (220°C). Toss halved potatoes with 2 tbsp olive oil, sliced garlic, 1 tsp rosemary leaves, 0.75 tsp kosher salt and 0.5 tsp black pepper in a bowl. Spread potatoes in a single layer on a rimmed baking sheet or roasting pan, cut side down. Roast for 20 minutes while you prepare the chicken, then remove briefly to make room for the chicken.

After the chicken has been placed in the pan (next step), nestle the potatoes around the chicken and continue roasting with the chicken until potatoes are golden and tender, about 25–30 more minutes (see chicken cooking times below). If potatoes brown too quickly, tent loosely with foil.

Position an oven rack in the middle. Place the marinated half chicken on a roasting rack set in a roasting pan or in a cast-iron skillet, breast side up. Scatter the smashed garlic cloves around the chicken. Optionally squeeze a little lemon juice over the top and tuck lemon wedges into the pan.

Roast at 425°F (220°C). For a bone-in half chicken (approximately 1.25–2 lb), roast 35–50 minutes until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Tent with foil if the skin is browning too fast. Remove from oven and let rest 8–10 minutes before slicing to allow juices to redistribute.

If combining with the potatoes: after the potatoes' initial 20 minutes, place them around the chicken and roast together for the remaining chicken time (25–30 minutes is typical), until both chicken and potatoes are cooked through and golden.

Start Sauce

While the chicken rests, make the white wine garlic sauce. In a small saucepan over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add 3 minced garlic cloves and sauté 30–60 seconds until fragrant but not browned.

Reduce Wine

Pour in 1 cup dry white wine and increase heat to medium-high. Simmer and reduce by about half, approximately 5–7 minutes.

Finish Sauce

Add 1/2 cup chicken stock and simmer 2–3 minutes more to combine and slightly reduce. Stir in 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Off heat, whisk in any remaining 1 tbsp butter if desired for gloss, then finish with 1 tbsp chopped parsley. Taste and adjust seasoning.

Spoon sauce over sliced chicken when serving or serve on the side for guests to choose.

Start Marinara

For a simple marinara, heat 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant.

Simmer

Add 1 cup crushed tomatoes and 1 tsp tomato paste, stirring to combine. Add 1/2 tsp dried oregano, a pinch (1/8 tsp) red pepper flakes if using, 1/2 tsp salt and 1/4 tsp pepper. Simmer gently for 8–10 minutes to thicken and meld flavors.

Stir in 1 tbsp fresh basil just before serving. Adjust seasoning to taste. Serve spooned over the roasted chicken and potatoes or on the side.

To serve, slice or carve the rested half chicken. Arrange roasted potatoes alongside. Spoon either the white wine garlic sauce or the marinara over or beside the chicken (offer both if desired). Garnish with chopped parsley and lemon wedges. Serve immediately.

Leftovers: refrigerate chicken and potatoes in airtight containers up to 3–4 days. Reheat gently in a 350°F (175°C) oven to keep skin from becoming soggy, and reheat sauces on the stove.