Roasted Half – Chicken Recipe

Prep the chicken

Remove the half chicken from the refrigerator 20–30 minutes before cooking to take the chill off. Pat the skin and cavity dry thoroughly with paper towels.

Season

In a small bowl, combine 2 tbs olive oil, 1 tbs softened butter, minced garlic (4 cloves), thyme (2 tsp), smoked and sweet paprika (1 tsp each), 1.5 tsp salt and 1/2 tsp black pepper. Rub this mixture evenly under the skin where possible (especially over the breast) and all over the skin and cavity. Squeeze the halved lemon over and place the spent lemon halves into the cavity. If using, place the shallot halves in the roasting pan to flavor the drippings.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the center of the oven.

Roast

Place the seasoned half chicken skin-side up on a roasting rack set in a sheet pan or in an oven-safe skillet. Roast at 425°F for 25 minutes, then reduce oven temperature to 400°F (200°C) and continue roasting until the thigh registers 160–165°F (71–74°C) with an instant-read thermometer and the juices run clear, about 15–25 more minutes depending on size. Total roast time is typically 35–50 minutes.

Rest

Transfer the chicken to a cutting board and tent loosely with foil. Let rest 10–12 minutes (carryover will bring internal temp to 165°F). This keeps the meat juicy and allows juices to redistribute.

Finish

After resting, squeeze a bit of fresh lemon over the chicken and carve or serve the half whole. Spoon any pan juices over the meat when plating.

Combine

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbs Greek yogurt, 1.5 tbs fresh lemon juice, 1 tsp lemon zest, 1/2 clove grated garlic, 1/2 tsp Dijon mustard and 1 tsp olive oil until smooth.

Add capers and season

Fold in chopped capers (1 tbs) and chopped parsley (1 tsp) if using. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper; adjust lemon and salt to taste.

Chill briefly

Let the aioli sit in the refrigerator for at least 10 minutes to allow flavors to meld. Bring to room temperature for a few minutes before serving if desired.

Serve

Serve the lemon caper aioli alongside the roasted half chicken for dipping or spoon a dollop over the carved meat.