Half-Roasted Chicken
Ingredients
- 1 whole chicken (4-5 lbs), butterflied and halved lengthwise
- 3 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp high-heat vegetable oil
- 1 lemon, halved
Instructions
- Pat chicken halves dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne in a small bowl. Rub the spice mixture evenly over both sides of each chicken half, getting under the skin where possible.
- Mix softened butter with minced garlic, thyme, and rosemary. Gently lift the skin on each chicken half and distribute half the herb butter under the skin, pressing gently to spread evenly. Rub remaining herb butter on the outside of the skin.
- Preheat oven to 475°F. Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Place chicken halves skin-side down in the skillet and sear for 6-7 minutes until skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes.
- Squeeze lemon juice over both chicken halves. Transfer skillet to the preheated 475°F oven and roast for 20-25 minutes, until the internal temperature reaches 165°F at the thickest part of the thigh when measured with an instant-read thermometer.
- Remove from oven and let rest in the skillet for 5 minutes. Transfer to a serving platter, pouring any pan juices over the top. Serve immediately.
Inspired by Sieger Bayer’s winning half-roasted chicken. This is a plausible recreation, not the chef’s original recipe.