Half Chicken Plate Recipe

Prepare the half chicken

If you purchased a whole chicken, spatchcock and cut in half: remove backbone and flatten, then cut between breast and thigh to serve a half (breast, thigh, drumstick, wing). Pat the half chicken dry with paper towels.

Make the marinade/rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, olive oil, melted butter, and lemon juice. Stir to form a paste.

Rub the mixture all over the half chicken, including under the skin where possible and inside the cavity. Let sit at room temperature for 20–30 minutes, or refrigerate up to 4 hours for stronger flavor (bring back to room temperature 30 minutes before cooking).

Preheat oven to 425°F (220°C). Place the chicken skin-side up on a rimmed baking sheet or in a roasting pan fitted with a rack. 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 skin browns too quickly, tent loosely with foil.

Remove chicken from oven and let rest 8–10 minutes before carving. Brush with 1 tsp olive oil to finish and keep skin glossy.

While the chicken rests (or up to 1 day ahead), combine apple cider vinegar, water, sugar, and 1/2 tsp kosher salt in a heatproof jar or bowl and stir until sugar and salt dissolve.

Add the thinly sliced red onion to the pickling liquid, press down so slices are submerged. Let sit at room temperature for 30 minutes for quick-pickling, or refrigerate at least 2 hours — these will keep refrigerated up to 2 weeks.

Preheat oven to 400°F (205°C). Lightly grease an 8-inch square pan or a cast-iron skillet.

Whisk together cornmeal, flour, baking powder, sugar, and salt in a mixing bowl.

In a separate bowl, whisk milk, egg, and melted butter until combined. Pour wet ingredients into dry and stir until just combined (do not overmix).

Pour batter into prepared pan and bake 18–22 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let cool 5 minutes, then cut into a wedge or square to serve with the half chicken.

Place cubed potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender.

Drain potatoes and return to the warm pot. Add butter, milk, 1/2 tsp salt and 1/4 tsp pepper. Mash to desired consistency (use a potato masher or ricer). Taste and adjust seasoning.

Keep warm until plating alongside the chicken. Alternatively, substitute your preferred side (coleslaw, mac & cheese, fries) using an equivalent portion size.

Place the carved half chicken on the plate. Add one side portion (about 1 cup mashed potatoes or chosen side), a wedge or piece of cornbread, a small pile of pickled red onions, and arrange 2–3 dill sprigs or fronds on the plate.

Serve warm. Optional: spoon any resting juices from the baking pan over the chicken for extra flavor.