Half Chicken Recipe
Make Half Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Sides
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 200°C (400°F). Rinse the chicken halves under cold water and pat them dry with paper towels. Place them in a large bowl.
- 2
Make the Marinade
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, salt, black pepper, and paprika until well combined.
- 3
Marinate the Chicken
Pour the marinade over the chicken halves, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Cooking
- 4
Prepare the Vegetables (Optional)
If using, toss the baby potatoes, carrot sticks, and green beans in a bowl with a drizzle of olive oil, salt, and pepper.
- 5
Roast the Chicken
Place the marinated chicken halves skin-side up on a roasting pan. If using, arrange the prepared vegetables around the chicken.
- 6
Bake in the Oven
Roast in the preheated oven for 45-50 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear when pierced with a knife.
- 7
Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute.
- 8
Serve
Serve the half chicken warm, with the roasted vegetables on the side, if desired.
