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Split roast chicken recipe

Split roast chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken

Inspired by the split chickens sold in Bavarian beer gardens, this crispy roast chicken is best served with fried potatoes or spaetzle, a nice garden salad and Weiss beer.

5 people made this

IngredientsServes: 6

  • 1 teaspoon coarse sea salt, or to taste
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon dried rosemary
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons plain flour
  • 1 teaspoon onion powder
  • 5 tablespoons vegetable oil
  • 1 (1.8kg) whole chicken, split in half lengthwise

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat oven to 220 C / Gas 7.
  2. In a spice grinder or mortar, combine 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.
  3. Pat chicken halves dry with kitchen paper 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.
  4. Roast in preheated oven until chicken is cooked and juices run clear, about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

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Reviews & ratingsAverage global rating:(82)

Reviews in English (65)

by seroflorus

I subbed arrowroot starch for the flour for a gluten free version and it rocked the house. I cooked the whole chicken for about 20 minutes on 350* then it was time to go for the run so I turned it down to 200* and was gone about 2.5 hours. When I got back it was perfect. so very perfect. scraps will make a fabulous bone broth!-15 Apr 2013

by Ren Causley

This was good but I did not have the fennel, and I did cook it for 1 1/2 hrs. But over all it was juicy and very flavorful.-11 Feb 2013

by Angelina Lash Goose

I made this for my family. Of course I changed it alittle bit because I always do my own thing but my family loved it. It is a great way to make oven fried chicken.-13 Feb 2013

Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Quick butterflied roast chicken

  • 1 x 1.6kg whole chicken
  • 4 bulbs garlic, halved horizontally
  • 3 lemons, sliced into 2cm rounds
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  1. Preheat oven to 220°C (425°F).
  2. Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.
  3. Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone. Remove and discard the backbone.
  4. Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
  5. Arrange the garlic and lemon on an oven tray lined with non-stick baking paper. Top with the chicken, breast-side up, tucking in the wing tips.
  6. Brush the chicken with the oil and sprinkle with salt and pepper. Roast for 35–40 minutes or until golden brown and cooked through. Serves 4–6

+ Butterflying a chicken allows it to roast more quickly and evenly.
+ Placing the chicken on a ‘bed’ of lemon and garlic infuses it with amazing flavour as it roasts.

Recipe Summary

  • 1 (3 1/2-pound) chicken
  • ½ cup low-fat buttermilk
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon hot pepper sauce
  • 2 garlic cloves, minced
  • Cooking spray

Remove and discard giblets and neck from chicken. Rinse chicken with cold water pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.

To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.

10 best roast chicken recipes

How long do chickens take to cook? How long does it take to cook a 2.5 kg of chicken? How long will it take to roast a 2 kg chicken? These are some of the questions most people struggle with. However, depending on the recipe, you will find several answers to these questions.

So, here are 10 roasted chicken recipes that will make you lick your fingers.

1. Old school roast chicken

Source: UGC

This is one of the most used chicken recipes South Africa. Old school roast chicken is simple and straight forward. It provides a clear guide on how to prepare roast chicken recipe pieces.


  • 1.5 kg free-range chicken
  • 2 lemons
  • 1 big rosemary sprig
  • 1 onion, sliced into quarters
  • 6 garlic cloves, unpeeled
  • Olive oil
  • Milled pepper and salt


  1. Sponge both the inside and the outside of the bird with a clean damp cloth.
  2. Squash the lemon and smear the juice on the cavity of the bird. Season it properly.
  3. Fill the bird up with onion, garlic, and rosemary.
  4. Put the bird on top of the rack of a heating pan.
  5. Squash the remaining lemon juice on top of the meat and rub it with olive oil as you season.
  6. After all the seasoning, place it in a preheated oven at around 200 °C and roast it for 1 to 1.5 hours.
  7. During roasting, you will have to baste the meat once or twice. You should be very keen on the breast area because there is where the lean meat lies, and thus dries out quickly.
  8. Once it is cooked, remove the meat from the oven and cover it with a paper foil. Let the meat rest for a minimum of 15 minutes before serving it out.
  9. Serve the meat with baby roast potatoes alongside steamed vegetables and mixed salad.

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2. Roast chicken with preserved lemon and cumin butter

Source: UGC


  • 1 big PnP free-range chicken (it should be around 1.5 kg)
  • 80 g PnP softened butter
  • 40 g PnP thinly sliced salad onions
  • 2 tsp cumin
  • 2 Tbs well chopped, preserved lemon peel (pulp discarded)
  • 1 tsp ground paprika
  • 2 tbs PnP chopped coriander
  • 1 pinch of ground pepper and salt
  • A handful of fresh sprigs thyme
  • 1 PnP sliced onion
  • 1 lemon cut into wedges


  1. Heat the oven to 180ºC before putting in your bird.
  2. Using your fingers, make the skin on the thighs and breast of the bird loose. Run your fingers gently from the neck flaps as you move lower to the thighs.
  3. Make a paste by mixing butter ingredients and spice it up.
  4. Smear the butter in between the meat and skin in a consistent manner, both under the skin and on the thighs and over the breast.
  5. Spice the meat and fill in the cavity with lemon, thyme, and onion.
  6. Put the rest of the lemon and onion on a roasting surface and put the meat on top of it.
  7. Roast the meat for 1 hour 30 minutes or until it is thoroughly cooked and the drumsticks can be pulled away easily.
  8. Let the meat rest for a minimum of 15 minutes before you can serve it.

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3. Roast chicken stuffed with feta, lemon, garlic and rosemary

Source: UGC

Rosemary and lemon give the meat an appealing taste. This recipe will give you better memories many days after eating it.


  • 1 fully grown free-range chicken, well washed and rinsed dry
  • 100 g crumbled feta cheese
  • 2 spring chopped fresh rosemary
  • 1 lemon, zest and juice
  • 2 crushed garlic cloves
  • 2 Tbs olive oil. You can also use olive oil with Parmesan
  • Black pepper and freshly ground salt
  • Additional olive oil
  • 1 kg bag of mixed chunk roasting greens


  1. Heat your oven up to 200°C.
  2. Cut the bird along the backbone and stretch it apart to butterfly it. The breast side should be up and then flatten it by applying pressure on it using your feast.
  3. Carefully, loosen the skin of the bird meat - the wings, breast, thighs and legs. You have to ensure that the skin does not tear.
  4. Put the chicken on top of a roasting rack. Sprinkle additional extra oil and massage it gently on the skin as you season the meat with pepper and salt.
  5. Roast the meat for about 20 minutes.
  6. Spice the vegetables and dip them in olive oil and align them around the bird.
  7. Roast the meat for 50 more minutes. You can remove it from the oven when the bird becomes golden brown and the vegetables become tender.
  8. Serve the meat with salad.

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4. Indo-Moroccan spiced roast chicken

Source: UGC

This recipe will have you licking your fingers. It might not be the easiest to prepare, but it surely will be the easiest to clear a plate clean.


  • 1.5 kg of whole free-range chicken
  • 3 Tbs of ras el hanout spice
  • 3 Tbs of medium masala
  • 2 Tbs of NoMu Moroccan Rub
  • 1/2 tsp of cinnamon
  • 2 tsp of fresh garlic and ginger or paste
  • 1 lemon, split in half
  • 2 Tbs of butter or ghee
  • 50 ml of olive oil
  • Salt to taste
  • 300 grams of pineapple wedges
  • 100 grams of white-skinned or blanched almonds


  1. Heat the oven to a temperature of 180°C.
  2. Put all the spices in one bowl and mix. Then, mix the garlic paste, ginger, lemon juice, ghee and salt properly. Use your hands to mix the spices as you will need them when spreading the mixture on your meat.
  3. Loosen the skin of the chicken by sliding your fingers under the skin. Spread the paste all over the meat, including under the skin and on the cavities. Ensure that the paste has been spread evenly across the chicken.
  4. Put both halves of the lemon into the cavity. Gently, pour the oil on the meat. Put enough oil, and do it wisely as you will not need to add any more liquid to the meat. You also want the chicken to become golden brown evenly.
  5. Let it roast for approximately 35 minutes and then turn it.
  6. You will know that the meat has been cooked when you pierce it with a skewer between the thigh and bone, and then you will see the juice running clear.
  7. In the last 40 minutes of cooking, add your pineapple chops and allow them to mix with the juices in the pan. After 20 minutes, turn the pineapple slices and increase the heat up to 200°C. Also, add the almonds as you turn your meat. Finally, coat the chicken with the seasoned oil that you have prepared earlier.
  8. Serve the meat with rice and tomato salad.

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5. Sticky chicken winglets

Source: UGC

This is a recipe by Siba Mtongana. Follow it to the end, and you will not be disappointed. It is a simple way to get roasted chicken pieces with minimum effort.


  • Cooking spray or oil for greasing the tin
  • 250 ml or 1 cup of smoky barbecue sauce
  • 250 ml or 1 cup of sweet chilli sauce
  • 4 tablespoons of dark soy sauce
  • Freshly ground black pepper
  • 20 pieces of chicken winglets
  • 4 finely diced spring onions, (for serving)
  • Micro cilantro (for serving)
  • Limes wedges (for squeezing)


  1. Heat your oven up to 200°C and grease the roasting tin with cooking spray.
  2. Mix the barbecue sauce, soy sauce, black pepper and chilli sauce together in a big bowl. Put in the chicken and mix it nicely until it has been coated fully.
  3. Put the mixture into the roasting tin that was prepared earlier and spread it into one consistent layer.
  4. Bake the mixture until it turns golden brown. This should take between 15 to 20 minutes. Put the meat into a serving plate and apply the lime wedges, cilantro, and onions on it.

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READ ALSO: Siba Mtongana biography: age, children, husband, family, education, recipe book, TV shows, and contact details

6. Whole roasted chicken

Source: UGC

This is a simple roasted chicken recipe that can be prepared in under 90 minutes until serving.


  • 2 tsp of salt
  • 1 tsp of white sugar
  • ⅛ tsp of ground cloves
  • ⅛ tsp of ground allspice
  • ⅛ tsp of ground nutmeg
  • ⅛ tsp of ground cinnamon
  • 1 whole chicken (1.8 kg)
  • 5 crushed cloves of garlic


  1. Mix the salt, cloves, sugar, allspice, cinnamon, and nutmeg in a bowl. Smear the mixture on the chicken. Completely cover the chicken meat and refrigerate it for 24 hours.
  2. Heat the oven to 260°C.
  3. Fill the bird cavity with garlic. Put the bird, with its breast facing down, on a rack on the roasting pan.
  4. In the preheated oven, roast the meat for 15 minutes. Reduce the heat to 230°C and continue roasting the meat for 15 more minutes. Pour the pan drippings on the meat and reduce the heat to 220°C and proceed roasting the meat for 30 more minutes until the meat gets an internal temperature of 85°C.
  5. Allow the meat to rest for 20 minutes and then serve it.

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7. Basic roast chicken

Source: UGC

If you are still new to the chicken roasting game, this recipe will make your time more fun. It is easy to understand and apply.



  1. Preheat the oven until it gets to 220°C.
  2. Grease the roasting pan just a little bit and put a wire rack into the roasting pan.
  3. Cut off the excess fat and the neck from the bird and put it aside.
  4. Wash and rinse the bird plus its cavity using cold running water.
  5. Using paper towels, dry the meat.
  6. Spice the cavity with pepper and salt.
  7. Slowly squeeze the juice out of one-half of the lemon as you apply the lemon juice gently onto the skin.
  8. Put both lemon halves into the chicken cavity and tie the chicken legs together using a kitchen string.
  9. Apply oil on both sides of the bird using a brush. Spice the whole chicken with pepper and salt.
  10. Put the bird, with its breast facing up, on a rack in the roasting pan. Roast the chicken for about an hour or until you see clear running juice when the thighs of the bird are pierced with a skewer.
  11. Remove the bird from the oven and cover it using paper foil. Allow it to rest for 10 minutes.
  12. Serve it with roasted veggies and pan juices.

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8. Portuguese-style oven roasted chicken pieces

Source: UGC

For a taste of Portuguese-style roasted chicken, try this recipe.


  • 1 huge (2kg) chicken. It should be cut into 6 or 8 parts
  • 1 long fresh, seeded, well sliced red chilli
  • 2 crushed garlic cloves
  • 1 tsp smoked paprika
  • 2 tsp roughly sliced fresh oregano
  • 1 tsp fresh thyme leaves
  • 1/4 cup or 60ml of lemon juice
  • 2 tsp of olive oil
  • 1 tsp brown sugar
  • 2 red onions that are sliced into wedges
  • 500g of washed potatoes, sliced into two halves along its length
  • Lemon wedges (to serve)
  • Mixed salad leaves (to serve)


  1. Preheat the oven up to 200°C. Put the chicken in an oven proof baking dish or a big roasting pan.
  2. Mix the garlic, chilli, oregano, paprika, thyme, sugar, oil, and lemon juice, into a small bowl and mix it. Spice it up with pepper and salt.
  3. Smear evenly on top of the pieces of the bird until it is coating is consistent across the pieces.
  4. Put the potatoes and onions around the chicken meat.
  5. Bake or cook in the preheated oven as you turn periodically for three-quarters of an hour until it becomes golden brown and well cooked.
  6. Place it into a serving plate and serve as soon as possible with mixed salads and lemon wedges.

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9. Roast chicken with soy and plums

Source: UGC

There is always a new way to roast your chicken. The big question is, are you ready to try out the next recipe? If yes, here is one that you should try the next time you are with friends.


  • 1 full chicken
  • 2 onions, sliced into wedges
  • 5 ml honey
  • 50 ml soy sauce
  • 2 cloves of garlic
  • 6 ripe plums sliced into two halves and pitted

Ingredients for the couscous

  • 450 ml chicken stock
  • 5 ml cinnamon
  • 5 ml ground coriander
  • 200 ml couscous
  • 1 packet of baby spinach leaves


  1. Grease the roasting pan as you fill the chicken cavity with half an onion. Put the chicken on the greased pan. Add the rest of the onion wedges onto the pan.
  2. Mix the garlic, soy, and honey together. Smear well over the meat. Turn the bird breast facing down and roast it in a preheated oven for a period of thirty minutes.
  3. Turn the bird for a second time and put in plums. Continue roasting the meat until it is fully cooked.

Method to prepare the couscous

  1. Heat the stock in a pan and add coriander and cinnamon.
  2. Add the couscous and mix well.
  3. Turn off the heat and add spinach leaves as you close it with a lid.
  4. Let it rest for at least five minutes and then stir. Spice it up to taste.

10. Simple roast chicken

Source: UGC

This final recipe is best suited for bachelors. It is as simple as ABC and as tasty as roasted chicken can get.


  • 1.8 kg of chicken
  • 2 smashed garlic cloves
  • 2 bay leaves
  • 50g softened butter
  • 1 lemon juice


  1. Preheat the oven up to 220°C.
  2. Put the bird in a huge roasting tin and fill it with bay leaves and garlic in the cavity.
  3. Smear the outer part of the bird with butter as you squeeze lemon juice over the chicken.
  4. Put 2 lemon halves into the inside of the bird. Spice the inside and outside of the chicken, and then cook it. It should take you a minimum of 20 minutes to cook.
  5. Reduce the heat of the oven to 190°C and cook for 45 more minutes. Pierce the thighs of the bird with a skewer or knife. If a clear chicken juice comes out, the bird is ready to be eaten.
  6. Give it 15 minutes to rest before serving.

Whether you are looking for chicken breast recipes South Africa or roast chicken recipe in general, this list will have all your needs. These are some of the best recipes that you can prepare over the weekend for your friends and create good memories. You can also prepare some of these recipes on a daily basis for your family and have them enjoy the best of the roasted chicken recipe.

Italian roast chicken with rosemary potatoes recipe

&ldquoThe beauty of this dish is that it looks impressive enough to offer as a dinner party dish, and it is also quick and simple enough to serve as a weekday supper for all the family. The chicken can be stuffed and wrapped in the ham ahead of cooking and kept in the fridge, and the potatoes can also be diced and tossed with the olive oil well ahead of cooking &ndash which is often vital when you have a busy family life.&rdquo


  • 750 g Maris Piper potatoes, peeled and diced into 2cm cubes
  • 3 tbsp olive oil
  • 2 plump cloves garlic, crushed
  • 3 stalks rosemary, leaves chopped
  • 4 skinless chicken breasts
  • 250 g mozzarella cheese, sliced
  • 8 basil leaves
  • 8 slices pancetta or Parma ham
  • 175 g cherry tomatoes
  • 26.5 oz Maris Piper potatoes, peeled and diced into 2cm cubes
  • 3 tbsp olive oil
  • 2 plump cloves garlic, crushed
  • 3 stalks rosemary, leaves chopped
  • 4 skinless chicken breasts
  • 8.8 oz mozzarella cheese, sliced
  • 8 basil leaves
  • 8 slices pancetta or Parma ham
  • 6.2 oz cherry tomatoes
  • 26.5 oz Maris Piper potatoes, peeled and diced into 2cm cubes
  • 3 tbsp olive oil
  • 2 plump cloves garlic, crushed
  • 3 stalks rosemary, leaves chopped
  • 4 skinless chicken breasts
  • 8.8 oz mozzarella cheese, sliced
  • 8 basil leaves
  • 8 slices pancetta or Parma ham
  • 6.2 oz cherry tomatoes


  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 4


  1. Pre-heat your oven to 200C/180C fan/gas mark 6.
  2. Put the cubed potatoes into a roasting tray and toss in 2 tbsp of the olive oil, the garlic, chopped rosemary, salt and pepper. Place in the oven and roast for 20 minutes, turning occasionally. If they are starting to brown too quickly, cover loosely with foil.
  3. Using a sharp knife, make a deep incision down one side of each chicken breast to form a pocket in each. Divide the sliced mozzarella and basil leaves between them and place into the pockets, season with salt and pepper. Wrap two slices of pancetta or Parma ham around each stuffed chicken breast and sit the chicken in a baking dish. Drizzle with the remaining olive oil and place in the oven for 10 minutes.
  4. Scatter the cherry tomatoes around the chicken and return to the oven for a further 8-10 minutes until the tomato skins have split and they are starting to become all juicy. Serve the cooked chicken and tomatoes with the crunchy flavoursome potatoes.

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Recipe Summary

  • One 4-pound chicken
  • 4 large garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon Tabasco
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon salt

Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.

In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up spread with the remaining mixture.

Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

Split Chicken Breasts Smothered in Mushrooms, Onions and Sage

Switch up your boring chicken dinner with this seasonal twist!


  • Olive Oil
  • 4 whole Bone-in, Split Chicken Breasts
  • Salt And Pepper
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped
  • 8 ounces, weight Mushrooms, Chopped
  • ⅓ cups Chicken Broth
  • ¼ teaspoons Thyme
  • 6 whole Sage Leaves, Chopped
  • 4 ounces, weight Romano Cheese, Shredded


Preheat the oven to 425ºF.

Rub olive oil over each chicken breast and place on a baking sheet. Season liberally with salt and pepper. Roast for 30 minutes or until juices run clear in the thickest part of the breast. Once done roasting, turn the broiler on high.

While chicken is cooking, melt butter over medium heat in a large skillet. Add onion and cook until translucent and fragrant. Add in mushrooms and continue to allow the vegetables to sweat, about 5 minutes.

Stir in chicken broth, thyme and sage and continue to cook until the broth has evaporated.

Top each chicken breast evenly with mushroom and onion mixture. Then top each breast evenly with cheese.

Broil for 1–2 minutes until cheese is completely melted. Top with additional sage, if desired.

  • For a juicy roast half chicken you first need to brine it. You must brine it, don’t even think about skipping this step. The recipe card below includes Chris’ preferred brine for whole chicken.
  • Once your chicken has bathed in brine for a while, rinse it and pat it dry.
  • Round up your ingredients for stuffing the cavity (to infuse it with flavors) and for brushing the entire outside to impart delicious flavors as the skin crisps. Stuff the chicken with herbs, garlic and lemon and brush it with a mixture of melted butter, olive oil and spices. Butter for color, olive oil so that the butter doesn’t burn.
  • Place back down in a roasting pan with a rack and cook in a 350°F oven until done, occasionally brushing with more of the spiced butter/oil mixture.
  • Once the internal temperature has reached 165°F and the skin is crispy and to your liking (consider broiling for a few minutes at the end) take it out and let rest for a few minutes.
  • Cut with a heavy, large knife (such as a butcher knife) right across the middle of the bird in one firm, measured, decisive motion, breaking the rib cage and driving the knife all the way down. Support with one hand as shown below.
  • Remove the stuffed ingredients and serve the half chickens.

TIP:be sure to place the cooked bird on a cutting board with a lip or a cutting board placed inside a baking sheet to contain the juices.

Splayed Roast Chicken With Caramelized Ramps

It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird. (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird. Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot. Meanwhile, take the chicken and snip the skin that connects the legs to the body, splaying the legs open until you feel the joints pop on both sides. Very carefully transfer the chicken to the pan, pressing the legs down into the surface. Ramps, garlic and capers tossed into the pan juices toward the end of the roasting time make for a bright, sweet and salty sauce. A cast-iron skillet is a must here, and if you don’t have one, it’s a worthwhile, and inexpensive, investment.