Half Chicken Recipe

Prepare chicken

If not already split, ask your butcher for a half chicken (one breast with attached leg and thigh) or split a whole chicken down the backbone and remove one half. Pat the chicken dry thoroughly with paper towels—dry skin crisps better.

Make marinade

In a small bowl combine olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, ground cumin, kosher salt, and black pepper. Whisk until blended.

Marinate

Rub the marinade all over the chicken, getting under the skin where possible (especially over the breast) and into the cavity. Let the chicken sit at room temperature for 20–30 minutes or refrigerate for up to 4 hours for deeper flavor. If refrigerated, bring to room temperature for 30 minutes before roasting.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

Prepare pan

Place a roasting pan or rimmed baking sheet on the counter. Add the 1/2 cup chicken stock (or water) to the pan to create moisture during roasting and reduce smoking. Place a wire rack in the pan if you have one and set the chicken on the rack skin-side up; if not, set the chicken directly on a bed of halved onions or carrots to keep it elevated.

Initial roast

Place the chicken in the oven and roast at 425°F (220°C) for 20 minutes to develop color and render fat. Keep the oven door closed.

Baste and reduce heat

While the chicken roasts, mix the melted butter with the optional honey. After 20 minutes, remove the chicken briefly and baste the skin with the butter mixture using a spoon or brush. Reduce oven temperature to 375°F (190°C) and return the chicken to the oven.

Finish roasting

Continue roasting at 375°F (190°C) for another 25–35 minutes, occasionally basting once more halfway through if desired. Roast 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. Total roast time will typically be 45–55 minutes depending on chicken size.

Rest

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10–12 minutes to allow juices to redistribute.

Carve the half chicken into its components (breast, thigh, drumstick if included) or serve whole. Spoon any pan juices over the chicken, squeeze lemon wedges over the top to taste, and sprinkle with chopped fresh parsley. Serve immediately.