Half Farm Chicken Recipe

Pat dry and truss

Preheat oven to 425°F (220°C). Remove the half chicken from the fridge 20–30 minutes before cooking to come closer to room temperature. Pat the chicken thoroughly dry with paper towels—dry skin browns best. If your half chicken still has loose skin, tuck it gently. Optionally, tie the legs together with kitchen twine to keep shape.

Using a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and dried thyme. Rub the spice mix evenly all over the chicken, including under the skin where possible and inside the cavity/where the cut was made.

Prepare compound butter

In a bowl, combine the softened butter, chopped parsley, chopped rosemary, lemon zest and minced garlic. Mix until homogenous. Taste and add a pinch more salt or pepper if needed.

Gently loosen the skin over the breast and thigh meat with your fingers and smear half of the compound butter directly under the skin so it sits between skin and meat. Rub the remaining butter all over the outside of the chicken.

Tuck the lemon quarters into the cavity or beside the chicken in the pan to release flavor while roasting.

Arrange a roasting pan or rimmed baking sheet with a wire rack. Brush the rack or pan with olive oil. Place the optional vegetables (carrots and potatoes) around the chicken in a single layer and toss lightly with a little salt and oil.

Place the half chicken on the rack or directly on the vegetables skin-side up. Pour the optional 1/4 cup stock into the pan (not over the chicken) to keep drippings from burning and add steam.

Roast in the preheated 425°F (220°C) oven for about 35–50 minutes, depending on size. Start checking at 30–35 minutes. The chicken is done when 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. If skin is browning too quickly, tent loosely with foil.

For extra-crisp skin, finish with 2–3 minutes of broiling on high, watching carefully to avoid burning.

Transfer the chicken to a cutting board and let rest, uncovered or loosely tented, for 10–12 minutes. Resting allows juices to redistribute and makes carving easier.

Carve the half chicken into portions (breast, thigh, drumette/wing pieces) and arrange on a platter with the roasted vegetables. Spoon pan juices over the chicken or skim the drippings into a small saucepan to reduce for 2–3 minutes into a quick jus.

Garnish with chopped fresh parsley and serve with lemon wedges on the side.