Roasted Halved Chicken with Garlic-Herb Paste

There are certain dishes that, with one aroma, can transport you back in time. For me, the scent of roasting chicken, infused with lemon and herbs, instantly brings me back to my grandmother’s kitchen. She wasn’t a professional chef, but she possessed an innate understanding of flavor, and her Sunday roasts were legendary. This particular recipe, with its simple yet potent garlic-herb paste and the satisfying crisp of perfectly roasted chicken, echoes those cherished memories. It’s the kind of meal that fills the house with warmth and anticipation, a true centerpiece for any gathering, big or small.

Recipe Overview

• Prep Time: 1 hour (including marination)
• Cook Time: 40 minutes
• Total Time: 1 hour 40 minutes
• Servings: 4
• Yield: 1 whole chicken, halved
• Dietary Type: Gluten-Free

Ingredients

To create this delightful roasted chicken, you’ll need:

• 1 chicken, 3 to 4 pounds, skin-on, backbone removed and halved. (Note: Many butchers will happily remove the backbone for you, making this step a breeze!)
• 4 teaspoons fresh rosemary leaves, finely chopped
• Fresh lemon zest (from 1 lemon)
• 1 teaspoon lemon juice
• 3 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon cayenne pepper
• 1-2 tablespoons Dijon mustard (Adjust to your preference for tanginess)
• Kosher salt & freshly ground black pepper to taste

Equipment Needed

• Small mixing bowl
• Whisk or fork
• Large cast iron skillet (or a regular oven-safe skillet)
• Second cast iron skillet (or a heavy, oven-safe pan that fits on top of the chicken)
• Tongs
• Serving platter

Instructions

This method for preparing chicken is wonderfully straightforward, yielding incredibly moist and flavorful results with a beautifully browned, crispy skin.

1. Preheat the Oven: Begin by preheating your oven to 375 degrees F (190 degrees C). This ensures that your oven is at the optimal temperature for even cooking.

2. Prepare the Garlic-Herb Paste: In a small mixing bowl, combine all the ingredients for the paste: the finely chopped fresh rosemary leaves, fresh lemon zest, lemon juice, minced garlic cloves, extra virgin olive oil, cayenne pepper, and Dijon mustard. Season generously with kosher salt and freshly ground black pepper to your liking. Stir everything together thoroughly with a whisk or fork until you have a well-incorporated, fragrant paste.

3. Marinate the Chicken: Gently rinse and pat the halved chicken pieces completely dry with paper towels. This step is crucial for achieving crispy skin. Then, using your hands, rub the chicken all over with the prepared Garlic-Herb Paste. Make sure to get the paste into all the nooks and crannies. Place the chicken in a dish or on a plate and allow it to marinate at room temperature for 1 hour. This hour at room temperature allows the chicken to cook more evenly in the oven.

4. Prepare the Skillet for Searing: Lightly coat the bottom of a large cast iron skillet with a little olive oil. Place this skillet over medium-high heat on your stovetop and let it get hot. While the first skillet heats, oil the bottom of a second cast iron skillet (or a similarly sized, heavy oven-safe pan). This second skillet will act as a weight to press the chicken down during searing. If you don’t have a second cast iron skillet, a regular pan will work, but you’ll need to weigh it down with two heavy cans (like soup cans) to achieve the same effect.

5. Sear the Chicken: Carefully place the marinated chicken pieces, skin-side down, into the hot, oiled first skillet. Immediately place the second, oiled skillet (or your weighted pan) directly on top of the chicken. This pressing action helps to ensure even browning and crisps the skin beautifully. Sear the chicken for approximately 5 minutes, until it is lightly browned on the skin side.

6. Transfer to the Oven and Roast: After searing, carefully remove the top skillet. Using tongs, flip the chicken so that the seared side is now facing upwards. Carefully transfer the entire skillet with the chicken into your preheated oven.

7. Roast to Perfection: Allow the chicken to cook in the oven for approximately 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F (74 degrees C) when a meat thermometer is inserted into the thickest part of the thigh without touching the bone. The skin should be golden brown and delightfully crispy.

8. Rest and Serve: Once cooked, carefully transfer the chicken from the skillet to a warm serving platter. Allow the chicken to rest for about 10 minutes before carving or serving. This resting period is essential as it allows the juices to redistribute throughout the meat, resulting in a more tender and succulent chicken.

Expert Tips & Tricks

• The Backbone Secret: While this recipe calls for a chicken with the backbone removed and halved, don’t fret if your butcher doesn’t offer this service. You can easily remove the backbone yourself with a good pair of kitchen shears. Once the backbone is out, simply press down on the chicken to flatten it, making it easier to halve. This “butterflied” or “spatchcocked” preparation ensures more even cooking.
• Under the Skin Magic: For an even more intense herby and garlicky flavor, gently separate the skin from the breast meat and thigh meat and spread a little of the Garlic-Herb Paste underneath the skin before rubbing the outside. This is the trick Sunny Anderson herself often uses!
• Doneness Check: While the 165°F (74°C) internal temperature is the gold standard for safety, you can also check for doneness by piercing the thickest part of the thigh with a fork or skewer. If the juices run clear, the chicken is ready.
• Skillet Swap: If you’re short on cast iron, a heavy-bottomed stainless steel oven-safe skillet will work. The key is a pan that can withstand high stovetop heat and then transition safely to the oven. The “weighting down” with cans is a reliable substitute for a second skillet.

Serving & Storage Suggestions

This Roasted Halved Chicken is a versatile dish that pairs beautifully with a variety of sides. Serve it hot off the platter, perhaps garnished with a few fresh sprigs of rosemary and lemon wedges for an extra burst of freshness. It’s wonderful alongside roasted vegetables like potatoes and carrots, a fresh green salad, or even a creamy risotto.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken in a low oven (around 300°F/150°C) or microwave it until heated through. For a quick and flavorful way to use leftover chicken, shred it for tacos, sandwiches, or add it to pasta dishes.

Nutritional Information

This is an estimated nutritional breakdown and can vary based on the specific size and leanness of the chicken used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	370.8 kcal
Calories from Fat
Total Fat	30.8 g	47%
Saturated Fat	6.8 g	33%
Cholesterol	85 mg	28%
Sodium	122.8 mg	5%
Total Carbohydrate	1.3 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0.1 g	0%
Protein	21.4 g	42%

Variations & Substitutions

While the classic rosemary and lemon combination is divine, feel free to experiment with other herbs and spices to create your own signature flavor profile:

• Herbal Swap: Instead of rosemary, try thyme, oregano, or a blend of herbes de Provence.
• Spicy Kick: For more heat, increase the cayenne pepper or add a pinch of red pepper flakes to the paste.
• Citrus Twist: Substitute half of the lemon zest and juice with orange zest and juice for a sweeter, brighter flavor.
• Garlic Lovers: As noted in the original inspiration, feel free to increase the garlic cloves to 4 or 5 for an even more pronounced garlic flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to remove the backbone and halve the chicken?
A: Halving the chicken, often referred to as “spatchcocking” or “butterflying” when the backbone is removed, allows the chicken to lie flat. This promotes more even cooking, ensuring that the breast meat doesn’t dry out before the dark meat is cooked through.

Q: Can I prepare the Garlic-Herb Paste ahead of time?
A: Yes, you can prepare the Garlic-Herb Paste up to 24 hours in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for about 15-20 minutes before using to make it easier to spread.

Q: How do I know if my chicken is cooked through?
A: The most reliable way is to use an instant-read meat thermometer. Insert it into the thickest part of the thigh (without touching the bone), and it should register 165°F (74°C). If you don’t have a thermometer, pierce the thigh with a fork; the juices should run clear.

Q: My chicken skin isn’t as crispy as I’d like. What went wrong?
A: Ensure the chicken is thoroughly patted dry before applying the paste and roasting. Moisture is the enemy of crispy skin! Also, make sure your oven is at the correct temperature. If needed, you can finish the chicken under the broiler for a minute or two, watching it very closely to prevent burning.

Q: Can I use a different type of oil instead of extra virgin olive oil?
A: While extra virgin olive oil provides a wonderful flavor, you can substitute it with another high-heat cooking oil like canola oil or avocado oil if preferred.

Final Thoughts

This Roasted Halved Chicken with Garlic-Herb Paste is more than just a recipe; it’s an invitation to create a memorable meal. The simplicity of its preparation belies the depth of flavor and the comforting satisfaction it provides. Whether you’re a seasoned home cook or just starting your culinary journey, this dish is sure to become a beloved staple in your repertoire. Give it a try, savor the aroma filling your kitchen, and most importantly, enjoy the delicious results with loved ones. I’d be delighted to hear about your experience and any delightful twists you might discover along the way.