Roasted Half Chicken
This roasted half chicken recipe delivers juicy, tender meat with perfectly crispy skin. It's ideal for a cozy dinner or a celebratory meal and pairs well with a variety of sides.
Equipment
- Roasting Pan
- Meat Thermometer
- Kitchen scissors
- Mixing Bowl
- Baster or spoon
Ingredients
For the Chicken
- 1 half chicken organic preferred
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 1 lemon sliced
Optional Marinade
- 2 tbsp lemon juice fresh
- 2 tbsp plain yogurt
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Preheat the oven to 425°F (220°C) for crispy skin.
- Rinse the half chicken under cold water, trim excess fat or feathers, and pat dry with paper towels.
- Optional: In a mixing bowl, combine lemon juice, yogurt, cumin, and chili powder for the marinade. Rub the marinade all over the chicken and refrigerate for at least 1 hour or overnight.
- Drizzle olive oil over the chicken and season with minced garlic, paprika, salt, pepper, rosemary, and thyme. Place lemon slices under and around the chicken.
- Place the chicken skin-side up in a roasting pan and roast for 45-50 minutes, basting every 15 minutes with pan juices or herb-infused butter.
- Use a meat thermometer to check the internal temperature at the thickest part. It should read 165°F (74°C) for safe consumption.
- Let the chicken rest for 10 minutes before serving to retain juices.