Pollo Entero 1/2 Recipe

Clean and dry

Pat the half chicken dry with paper towels. Remove any excess fat or leftover pin feathers. If the chicken is very cold, let sit at room temperature for 15–20 minutes before cooking for more even roasting.

Score thicker parts (optional)

Make 2–3 shallow slashes through the skin of the breast and thigh to help the marinade penetrate and to promote even cooking.

In a small bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp paprika, 1/2 tsp ground cumin, 1 tsp dried oregano, 1 tsp brown sugar or honey, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk until smooth.

Taste a small smear (if desired) and adjust salt, acid or sweetness to your preference.

Rub the marinade all over the chicken, getting under the skin where possible and inside any cavity. Place the chicken in a shallow dish or resealable bag and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2–4 hours.

If short on time, let sit at room temperature for 15–30 minutes after rubbing to allow flavors to begin penetrating before cooking.

Preheat the oven to 200°C (400°F). Arrange quartered onion, carrot pieces, celery and rosemary/thyme in the bottom of a roasting pan or ovenproof skillet to form a rack and aromatics.

Place the marinated half chicken skin-side up on top of the vegetables. Tuck lemon slices (if using) near the chicken. Dot the skin with 1 tbs softened butter or brush with extra olive oil to promote browning.

Roast in the preheated oven for 35–45 minutes, depending on size. Start checking at 30 minutes: the chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 74°C (165°F), and the juices run clear. Skin should be golden and crisp.

If the skin is browning too quickly, loosely tent with foil for the remaining cook time. For extra-crispy skin, finish under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 8–10 minutes to allow juices to redistribute.

Carve or halve further as desired. Serve the chicken with the roasted vegetables and pan juices spooned over. Garnish with extra fresh herbs or a squeeze of lemon to taste.