Oven-Roasted Lemon & Herb Half Chicken
Prep time: 20 Minutes
Cook time: 30-40 Minutes + resting time
Serve count: 4
Ingredients
1 whole baby 4-5lb chicken cut in half, (or 2 half chickens)
4 tablespoons softened unsalted butter
1 tablespoon olive oil
1 tablespoon lemon zest
1 tablespoon fresh thyme leaves (Dried Thyme works too)
2 teaspoons minced garlic
1 1/2 teaspoons smoked paprika
11/2 teaspoons kosher salt 1 teaspoon black pepper
Method
1. Wash off chicken and remove any giblets out & pat chicken dry.
2. Place the chicken on a cutting board breast side down. Using kitchen shears or with a knife, cut along one side of the chicken spine separating it from the ribs. Repeat on the other side of the spine. Flip the chicken over onto its back and cut the cartilage down the middle of the breasts so the two halves come apart.
3. In a small bowl, combine the butter, oil, lemon zest, thyme, garlic, paprika, salt and pepper. Rub the compound butter evenly over the chicken halves, getting some under the skin, then let them rest at room temperature for about 20-30 minutes.
4. Preheat the oven to 425 degrees F.
5. Transfer the chicken halves to a deep baking sheet, roasting pan, or cast iron pan, skin side up. Roast the chicken for 35 to 40 minutes, basting with the juices released every 10 to 15 minutes, until the internal temperature reaches 165F, or until the juices run clear after cutting. It’s best to have an internal thermometer for cooking chicken. You can broil the chicken for 3-5 minutes at the end of the cook time to crisp up the skin if you'd prefer.
6. Remove the chicken from the oven. Cover loosely with foil and rest for 10-15 minutes before serving.