Pan-roasted Half Chicken Recipe

Pat dry and score

Pat the half chicken dry with paper towels. If the skin is loose, tuck it where possible. Lightly score the skin over the breast with 2–3 shallow diagonal cuts to help the marinade penetrate and the skin crisp evenly.

Make marinade

In a small bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1 tsp paprika, 1.25 tsp kosher salt and 1/2 tsp black pepper. Stir until combined.

Marinate

Rub the marinade thoroughly over and under the skin where possible and all over the exterior. Let rest at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, bring back to room temperature 20–30 minutes before cooking.

Preheat oven and prepare pan

Preheat the oven to 425°F (220°C). Place a large ovenproof skillet (cast iron or heavy stainless) on the stovetop over medium-high heat and add 1 tbs olive oil and 2 tbs butter. Heat until butter foams but does not brown.

Sear skin-side down

When the fat is hot and shimmering, place the half chicken skin-side down in the pan. Press gently with a spatula to ensure even contact. Sear without moving for 6–8 minutes, until the skin is deeply golden and crisp. Spoon rendered juices over the skin as it cooks.

Flip and add aromatics

Flip the chicken so it sits breast-side up. Add the chopped shallot and smashed garlic clove to the pan around the chicken along with lemon slices. Spoon some butter and pan juices over the chicken to baste. Cook on the stovetop for 1–2 minutes to warm the aromatics.

Finish in oven

Transfer the skillet to the preheated oven and roast for 18–24 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear. If you are cooking optional vegetables, add them to the pan around the chicken before roasting so they finish at the same time.

Make pan sauce

When the chicken is done, transfer it to a cutting board to rest. Place the skillet back on medium heat on the stovetop. Add 1 tbs dry white wine or chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Cook for 1 minute, then add any accumulated juices from the resting chicken and 1 tbs chopped parsley. Swirl in a small knob of butter if desired to gloss the sauce. Adjust seasoning to taste with salt and pepper.

Rest and serve

Let the chicken rest 5–8 minutes before slicing. Serve the half chicken with pan sauce spooned over and garnish with additional lemon slices and chopped parsley.

Toss and roast

If preparing vegetables, toss halved baby potatoes and carrots with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Arrange them in a single layer around the chicken in the skillet before transferring to the oven. Roast 18–24 minutes alongside the chicken, rotating once if needed, until vegetables are tender and lightly browned.

Finish vegetables

When done, remove vegetables from the pan and finish with a squeeze of lemon and a sprinkle of chopped parsley. Serve alongside the pan-roasted half chicken.