1/2 White (2 Wings, 2 Breasts) Recipe

Make and use brine

In a large bowl or container, dissolve 2 tbs kosher salt and 1 tbs sugar into 6 cups cold water. Add peppercorns and bay leaf. Submerge the 1/2 chicken in the brine, cover, and refrigerate for 30 minutes to 2 hours (30 minutes is fine for a quick boost; 2 hours gives juicier meat). After brining, remove chicken, rinse briefly under cold water, and pat very dry with paper towels. Discard brine.

Preheat oven to 425°F (220°C). If using a grill, preheat to medium-high (about 400–450°F). Place a rack on a rimmed baking sheet or use a roasting pan.

In a small bowl, combine 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne (if using). Mix into a paste.

Brush or rub the seasoning mixture all over the chicken halves, making sure to get under the skin where possible, on both breast and wing pieces for even flavor.

Oven-roasting method

Place the seasoned 1/2 chicken skin-side up on the prepared rack or baking sheet. Roast in the preheated 425°F (220°C) oven for 35–45 minutes, until the skin is golden-brown and an instant-read thermometer inserted into the thickest part of the breast reads 160–165°F (71–74°C). If the skin is browning too quickly, tent loosely with foil for the last 5–10 minutes. Remove from oven and let rest 8–10 minutes; carryover will bring internal temp to safe range.

Grill method (alternative)

For grill: place chicken skin-side down on direct heat for 4–6 minutes to crisp and char slightly, then move to indirect heat, skin-side up, and grill covered for 20–30 more minutes, turning once, until the thickest part reads 160–165°F (71–74°C). Let rest 8–10 minutes before serving.

After resting, transfer chicken to a cutting board. Squeeze lemon wedges over the pieces and sprinkle with chopped parsley. Carve as desired (separate breasts from wings) and serve immediately.