Half Roasted ChickenI was really excited when Whole Foods started carrying half chickens. Roasted chicken is so delicious, but it can be notoriously difficult to get the skin perfectly crispy, while getting the chicken evenly cooked and juicy. My Bundt Pan Roasted Chicken is a great way to get deliciously crispy skin while roasting a whole chicken, but making a half chicken is my favorite for a few reasons. 1- Since there is skin on only one side, roasting it skin side up gets beautifully browned skin all over; 2- It’s more uniform in size, so cooks more evenly and is less likely to dry out; and 3- a half chicken is the perfect size for a meal for 2, and since it’s already cut from the backbone, you aren’t paying for parts you don’t need. The backbone is great for making stock, but otherwise it is a fairly heavy part of the chicken that gets thrown away. When is the last time you got dinner for 2 people from Whole Foods for about $3.00? Since they don’t always carry them, I grabbed a few to stick in the freezer to cook at a later time. They come out Just. That. Good.

Half Roasted Chicken 2Ingredients:
Half chicken
1 tsp. olive oil
Seasonings of your choice, here are some favorites:
Lemon pepper seasoning, salt, pepper
Rosemary, garlic, salt, pepper
Garlic, paprika, salt pepper

 

Half Roasted Chicken 3Preheat oven to 425. Place chicken on a cookie sheet, skin side up and brush skin with olive oil. Add seasonings of your choice and bake for 40-45 minutes, until internal temperature reaches 165 degrees. Let rest for 5 minutes before carving.

That’s it! Couldn’t be any easier and pairs perfectly with some Roasted Broccoli or potatoes. Enjoy!

 

Wine Pairings:
Averaen Pinot Noir 2015

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