1/2 Chicken Recipe
Make 1/2 Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined & Seasoned Chicken
Optional Finishing & Serving
Method
Brined & Seasoned Chicken
- 1
Prepare quick brine
In a container large enough to hold the half chicken, combine 4 cups cold water, 2 tablespoons kosher salt and 1 tablespoon granulated sugar. Stir until dissolved. Add smashed garlic cloves, black peppercorns and thyme sprigs. Chill briefly if the water warmed while dissolving salt (brine should be cool to cold).
- 2
Brine the chicken
Submerge the half chicken in the brine, skin side up if possible. Refrigerate for 30 minutes to 2 hours (30–45 minutes will modestly season and tighten the skin; up to 2 hours for more flavor). Do not exceed 2 hours for a half chicken to avoid over-salting and texture changes.
- 3
Dry and rest
Remove the chicken from brine and discard brine. Pat the chicken thoroughly dry with paper towels, getting under the skin edges where possible. Place on a rack set over a sheet pan and let air-dry in the refrigerator or at room temperature for 20–30 minutes to help the skin crisp.
- 4
Season the chicken
Preheat the oven to 425°F (220°C). In a small bowl combine 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon freshly ground black pepper. Rub the oil and spice mixture evenly over the chicken skin and under loose skin where you can reach. Tuck the wing tip under and tie the leg with kitchen twine if desired for even cooking.
- 5
Roast
Place the chicken skin-side up on a roasting rack or directly on a rimmed baking sheet. Roast in the preheated 425°F (220°C) oven for 35–45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the juices run clear. If the skin is browning too quickly, loosely tent with foil for the last 5–10 minutes.
Optional Finishing & Serving
- 6
Rest and finish
Remove the chicken from the oven and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute.
- 7
Optional butter baste & garnish
Brush the skin with 1 tablespoon melted butter for extra gloss and richness. Sprinkle chopped parsley over the chicken and serve with lemon wedges on the side for squeezing.
- 8
Carve by separating the thigh from the breast at the joint and serve the half chicken whole or sliced. Serve immediately.