Butter Roasted Half Chicken Recipe

Dry and season chicken

Pat the half chicken thoroughly dry with paper towels, including under the skin where possible. Combine kosher salt, black pepper, smoked paprika and garlic powder in a small bowl. Sprinkle and rub this dry seasoning evenly over the skin and in the cavity. Let rest at room temperature for 20 minutes while you prepare the butter compound and vegetables (or refrigerate up to 2 hours and bring back to room temp before roasting).

Mix compound butter

In a small bowl, mash the softened unsalted butter with lemon zest, lemon juice, chopped thyme, chopped rosemary, minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until thoroughly combined and smooth.

Loosen skin and apply

Gently slide your fingers between the breast meat and the skin to create a pocket. Using about half of the compound butter, smear it directly onto the breast meat under the skin, distributing it as evenly as possible. Spread the remaining compound butter over the outside of the skin and on the leg/thigh area.

Arrange aromatics and vegetables

Preheat the oven to 425°F (220°C). Toss carrots and baby potatoes with 1 tablespoon olive oil and a pinch of salt and pepper. Place the halved shallot, smashed garlic cloves and lemon half cut-side down in the center of a shallow roasting pan or ovenproof skillet. Arrange the seasoned vegetables around them in a single layer and pour 1/4 cup chicken stock or water into the pan to keep things moist and catch drippings.

Position the chicken

Set the buttered half chicken on top of the aromatics in the pan, breast-side up. Tuck the wing back and ensure the thicker breast is slightly elevated so heat reaches it evenly.

Initial high-heat roast

Place the pan in the preheated 425°F (220°C) oven and roast uncovered for 20 minutes. This high heat encourages browning and crisping of the skin.

Reduce heat and continue roasting

After 20 minutes, reduce oven temperature to 375°F (190°C). Continue roasting for an additional 20–30 minutes, basting once or twice with pan juices, 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.

Optional broil for extra color

If the skin needs more browning, set the oven to broil on high for 1–2 minutes, watching carefully to avoid burning.

Rest the chicken

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

Finish vegetables and serve

While the chicken rests, stir the vegetables and aromatics in the pan to coat with pan juices. Spoon any accumulated butter over the chicken. Carve the half chicken into portions and serve with the roasted vegetables. Sprinkle chopped parsley and squeeze extra lemon wedges over the plated chicken if desired.