Description
A deliciously crispy and juicy roasted half chicken recipe featuring a golden seared skin and a bright, flavorful lemon garlic pan sauce. Perfectly roasted in a cast iron skillet and finished in the oven, this recipe yields tender meat with a crispy crust, ideal for a hearty family dinner.
Ingredients
Chicken
- 1 (3–4 lbs) whole chicken, cut into halves
- 1 tbsp kosher salt
- 3 tbsp vegetable oil (or other neutral high heat oil)
Pan Sauce
- 6 cloves garlic, minced
- 1 cup chicken stock or broth
- 2 lemons (one cut into cheeks or wedges, one for juice)
- 2 tbsp fresh parsley, chopped
- 2 tbsp unsalted butter, cold
- A few sprigs of thyme or rosemary (optional)
Instructions
- Prepare the Chicken: Pat the chicken halves completely dry with paper towels, then season them generously on both sides with kosher salt. Let the halves rest at room temperature for at least 30 minutes to enhance flavor and prevent skin tearing.
- Preheat Oven and Skillet: Towards the end of the resting time, preheat your oven to 375ºF. Heat a 12-inch cast iron skillet over medium-high heat on the stovetop.
- Sear the Chicken: Add the vegetable oil to the hot skillet. Once the oil shimmers, carefully place one chicken half skin-side down (or both if they fit without touching). Sear for 4-5 minutes without moving until the skin is deeply golden brown and crisp.
- Roast the Chicken: Flip the chicken skin-side up using tongs and transfer the skillet to the preheated oven. Roast for 35-45 minutes depending on size, or until the thickest part of the chicken thigh reaches an internal temperature of 165ºF to 170ºF.
- Rest the Chicken: Remove chicken from the skillet and transfer to a cutting board or platter. Let it rest while you prepare the pan sauce.
- Prepare Pan Sauce - Step 1: Place the skillet back on the stove over medium heat. If there is excess fat, remove all but about ¼ cup from the pan.
- Prepare Pan Sauce - Step 2: Let the pan drippings simmer and reduce slightly. Stir in minced garlic and cook for about one minute until fragrant.
- Prepare Pan Sauce - Step 3: Pour in chicken stock, scraping up browned bits with a spatula. Simmer until sauce reduces by half and becomes glossy.
- Prepare Pan Sauce - Step 4: Add lemon cheeks to the sauce and cook until softened and slumped. Remove lemon cheeks once softened.
- Prepare Pan Sauce - Step 5: Stir in chopped parsley briefly, then remove pan from heat. Whisk in cold butter and squeeze in fresh lemon juice. Adjust seasoning to taste.
- Serve: Spoon the warm pan sauce over the rested chicken halves. Garnish with extra herbs if desired. Serve immediately with your choice of sides such as potatoes or salad.
Notes
- Resting the chicken after seasoning helps to ensure crispy skin and prevents tearing during cooking.
- Using a cast iron skillet helps achieve a perfect sear and oven roasting.
- Use an instant-read thermometer to ensure the chicken is cooked safely and perfectly.
- Optionally, fresh thyme or rosemary can be added during roasting for extra flavor.
- The pan sauce can be adjusted by adding more lemon juice or parsley to taste.
