1/2 Chicken Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked and sweet paprika, dried oregano, ground cumin, kosher salt, black pepper and honey (if using) until well combined.

Marinate chicken

Pat the half chicken dry with paper towels. Make 3–4 shallow slashes in the skin over the breast and thigh to help the marinade penetrate. Rub the marinade all over the chicken, getting some under the skin where possible. Cover and refrigerate for at least 1 hour and up to 12 hours. If short on time, let rest 20–30 minutes at room temperature before roasting.

Preheat and prepare pan

Preheat oven to 425°F (220°C). Position a rack in a roasting pan or rimmed baking sheet. If using potatoes, toss halved potatoes with 1 tbs olive oil, salt and pepper and arrange in a single layer around where the chicken will sit.

Sear (optional) and arrange

Heat an ovenproof skillet over medium-high heat. Add 1 tbs olive oil. When hot, place chicken skin-side down and sear 3–4 minutes until the skin is golden brown (this step gives better color but can be skipped). Flip chicken so skin-side up and transfer to the roasting pan. Brush melted butter over the skin. Tuck thyme or rosemary sprigs around the chicken if using. Pour 1/2 cup chicken stock or water into the pan (not over the skin) to keep the pan moist.

Roast

Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 35–45 minutes depending on size. If using a glaze, brush the honey or brown sugar mixture on the skin in the last 6–8 minutes and return to oven to caramelize slightly. If potatoes are present, stir once halfway through cooking so they brown evenly.

Rest

Remove chicken from the oven and tent loosely with foil. Let rest 10–12 minutes to allow juices to redistribute. While resting, you can baste once with pan juices or melted butter for extra gloss.

Finish and serve

Carve the half chicken into breast and leg portions or serve as a whole half. Spoon pan juices over the chicken. Garnish with chopped parsley and serve with lemon wedges alongside the roasted potatoes or your chosen sides.