Half Roasted Chicken

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

Bundt Pan Roasted Chicken

Bust outBundt Pan Roasted Chicken 2 that Bundt pan because we are making some chicken! I saw this method in Food and Wine Magazine and thought it was pretty genius. Having the chicken sit upright while cooking exposes the entire exterior to the heat, and lets the chicken get deliciously crisp on all sides. Throw all your vegetables in the bottom of the pan, and not only do you have a “one pan meal” but all of your veggies cook in the savory pan drippings and are totally awesome. The vegetables and spices used are completely customizable.  I used Trader Joe’s Poultry Rub to season the chicken – they have some great spice mixes!

Bundt Pan Roasted ChickenIngredients:
Whole chicken
3 medium potatoes
Yellow onion
Red bell pepper
Yellow bell pepper
Trader Joe’s Poultry Seasoning
1 tbsp. olive oil, plus more for brushing chicken
Salt and pepper

Bundt Pan Roasted Chicken 3Preheat oven to 450 degrees. Cover hole in center of Bundt pan with aluminum foil. Cut all vegetables into 1 inch pieces and mix with 1 tbsp. olive oil, salt and pepper and place in bottom of pan. Pat skin of chicken dry with a paper towel; having dry skin will ensure the crispiest skin possible. Place chicken in pan, arranging so that the chicken stands upright over the center tube of pan. Season liberally and brush with olive oil. Roast for approximately 1 hour, or until internal temperature reads 160 degrees. Let rest for 10 minutes before carving. Serve chicken and roasted vegetables on a large platter with juices from pan.


Wine Pairings:
Averaen Pinot Noir 2015