Roasted Half Chicken Recipes

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ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE



Roasted Halved Chicken with Garlic-Herb Paste image

Provided by Sunny Anderson

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 9

4 teaspoons chopped fresh rosemary leaves
1 lemon, zested
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for pans
1/2 teaspoon cayenne pepper
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 (3 to 4-pound) chicken, skin-on, backbone removed and halved
Special equipment: 2 large cast iron skillets

Steps:

  • Preheat the oven to 375 degrees F.
  • Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
  • Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
  • Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
  • Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.

CRISPY ROASTED CHICKEN



Crispy Roasted Chicken image

This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!

Provided by Doc Simonson

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 6

Number Of Ingredients 12

1 teaspoon kosher salt
½ teaspoon caraway seeds
½ teaspoon dried sage
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon dried rosemary
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons all-purpose flour
1 teaspoon onion powder
5 tablespoons vegetable oil
1 (4 pound) broiler-fryer chicken, cut in half lengthwise

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
  • Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
  • Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g

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