Half Chicken Recipe
Make Half Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Half Chicken
Seasoning & Roasting
Roasting Pan Aromatics (optional)
Method
Brined Half Chicken
Make the brine
In a large bowl or container, combine 6 cups cold water, 3 tbs kosher salt, 2 tbs granulated sugar, smashed garlic cloves, thyme sprigs, peppercorns and bay leaves. Stir until salt and sugar dissolve.
Brine the chicken
Submerge the half chicken completely in the brine. Cover and refrigerate for 1 to 2 hours (no more than 4 hours). This lightly seasons and helps keep the meat moist.
Rinse and dry
Remove the chicken from the brine, discard the brine. Rinse the chicken briefly under cold water, pat very dry with paper towels (inside and out). Let rest on a rack for 20 minutes to come closer to room temperature and to dry the skin for better browning.
Seasoning & Roasting
Preheat oven
Position a rack in the middle of the oven and preheat to 425°F (220°C).
Season the chicken
In a small bowl, mix 2 tbs olive oil, 1 tbs softened butter, garlic powder, smoked paprika, dried thyme, lemon zest, 1 tsp coarse kosher salt and 1 tsp freshly ground black pepper. Rub the seasoning mixture all over the chicken—under the skin where possible (especially over the breast) and over the skin—then tuck the wing back and tie the leg if needed for even roast.
Roast
Roast the chicken at 425°F (220°C) for 35–45 minutes, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If the skin is browning too quickly, loosely tent with foil for the last 10 minutes.
Rest
Transfer the half chicken to a cutting board and let rest, tented loosely with foil, for 10–12 minutes to allow juices to redistribute.
Finish and serve
Carve the half chicken into portions (breast, thigh, wing) or serve whole. Spoon any pan juices over the top. Serve with roasted aromatics or your choice of sides.