Broiled Half Chicken Recipe
Make Broiled Half Chicken Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Finishing & Serving
Method
Chicken & Marinade
- 1
Prep the chicken
Pat the half chicken dry with paper towels, removing excess moisture. If the backbone is still present, optionally butterfly (spatchcock) by cutting along one side of the backbone so the breast lays flatter; pressing down on the breastbone will help the chicken sit more evenly under the broiler.
- 2
Make the marinade
In a small bowl whisk together olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, black pepper, dried oregano, and honey (if using) until combined.
- 3
Season the chicken
Place the chicken in a shallow dish or resealable bag. Rub the marinade all over the skin and into any cavity and under the skin where possible. Let sit at room temperature for 20–30 minutes, or refrigerate for up to 4 hours for deeper flavor. If refrigerated, bring back to room temperature for 20–30 minutes before broiling.
- 4
Arrange for broiling
Set an oven rack 6–8 inches below the broiler (usually the top-most rack). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top of the sheet. Position the chicken skin-side up on the wire rack so air can circulate and fat can drip away.
- 5
Initial high-heat sear
Preheat the broiler on high for 5 minutes. Place the baking sheet with the chicken under the broiler and broil for 8–10 minutes, watching closely, until the skin begins to brown and blister. Rotate the pan once halfway for even browning.
- 6
Finish cooking
Reduce the oven temperature to 375°F (190°C) or move the rack down one position if your broiler has only one setting. Continue roasting in the oven (or with broiler cycling) for an additional 20–30 minutes, depending on chicken size, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and juices run clear. If the skin is browning too quickly, tent loosely with foil.
Finishing & Serving
- 7
Rest and baste
Remove the chicken from the oven and let it rest on the rack or a cutting board for 8–10 minutes. If using, brush the melted butter over the skin while resting to add shine and flavor.
- 8