Pat the chicken half dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, ground cumin, kosher salt, black pepper and honey (if using). Rub the marinade all over and under the skin where possible. Let sit at room temperature for 20–30 minutes or refrigerate 2–6 hours covered for deeper flavor.

Roast or pan-sear and finish in oven

Preheat oven to 425°F (220°C). If roasting: place the marinated chicken skin-side up on a rack over a rimmed baking sheet. Roast for 35–45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and skin is golden and crisp. If pan-searing and finishing: heat a large ovenproof skillet over medium-high heat with 1 tbs olive oil. Place chicken skin-side down and sear 5–7 minutes until deeply browned. Flip and transfer skillet to the preheated oven and roast 20–30 minutes until internal temperature reaches 165°F (74°C).

Rest

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute before slicing or serving.

Pan Sauce (optional)

While chicken rests, place the skillet used for searing over medium heat (if roasting on a sheet, use a small saucepan). Add 1/2 cup chicken stock and scrape up browned bits from the pan with a wooden spoon. Simmer until reduced by about half, 2–3 minutes. Swirl in 1 tbs butter and stir until glossy. Remove from heat and stir in chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper. Spoon sauce over chicken when serving.

Sides

Roasted potatoes

While the oven is preheating, toss the halved baby potatoes with 1 tbs olive oil and 1/2 tsp salt. Spread them on a sheet pan cut-side down and roast at 425°F (220°C) for 20–25 minutes, turning once, until golden and tender. You can roast the potatoes alongside the chicken — start them at the same time if space allows, or add them 10–15 minutes before chicken finishes so everything is done together.

Steamed greens

Steam 1 cup of your chosen green vegetable for 3–5 minutes until bright and tender-crisp. Toss with a pinch of salt and serve with a squeeze of lemon.

Plate the half chicken with roasted potatoes and steamed greens. Spoon pan sauce over the chicken, garnish with lemon wedges on the side for extra brightness.