Podcast

Half Roasted Chicken

by StudioLink Recipe.
June 13, 2025
View the Studiolink

Crispy, Juicy Half Roast Chicken

This golden-skinned half roast chicken delivers the best of both worlds—crispy on the outside, tender and juicy on the inside. Perfect for a hearty dinner that looks fancy but feels easy.

Ingredients:

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  •   1/2 cup kosher salt (for brine)
  •   1 cup brown sugar (for brine)
  •   4 bay leaves (for brine)
  •   1 tsp mustard seeds (for brine)
  •   4 tsp peppercorns (for brine)
  •   4 cloves whole (for brine)
  •   6 springs thyme (to stuff chicken)
  •   6 sprigs parsley (to stuff chicken)
  •   3 cloves garlic (to stuff chicken)
  •   1/2 stick butter (to brush over chicken)
  •   1/4 cup olive oil (to brush over chicken)
  •   1 tsp paprika (to brush over chicken)
  •   1 tsp oregano (to brush over chicken)
  •   1 tsp garlic powder (to brush over chicken)
  •   1 tsp salt (to brush over chicken)

Directions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the chicken halves dry with paper towels to ensure a crispy skin.
  3. Rub the chicken all over with olive oil, then season generously with salt, pepper, garlic powder, onion powder, smoked paprika, and your choice of herbs.
  4. Place the chicken halves skin-side up on the wire rack.
  5. Roast for 35–45 minutes, or until the internal temperature at the thickest part reaches 165°F and the skin is crisp and golden.
  6. Let rest for 5–10 minutes before slicing. Serve with lemon wedges if desired.

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