Oven Roasted Glazed Chicken Halves Recipes

ROASTED HALF CHICKEN

Steps:

• Remove the chicken giblets and pat the chicken dry with paper towels. Cut the chicken in half. Set aside.
• Wash, scrub, dry and cut the baby potatoes in half. Set aside.
• In a small bowl, mix the lemon juice, garlic, peppercorn, salt, thyme, paprika, kosher salt, and oil.
• Rub the seasoning all over the chicken and marinate for 30 minutes in the fridge.
• Preheat the oven to 500°F.
• Place the chicken, breast side up in an oven-safe skillet or baking pan then put it on the low rack in the oven. Cook for 10 minutes, basting the chicken once with the drippings. Continue cooking for 5 minutes.
• Remove the pan from the oven, add halved potatoes onto the bottom of the chicken. Brush the chicken and halved potatoes with some dripping juice. Transfer the pan back to the oven.
• Reduce the temperature to 425°F and continue cooking for about 20-25 minutes or until a thermometer inserted into the thigh registers 165°F. Let the chicken rest for 10 minutes before carving and serving.
• Test the potatoes to make sure they are done. If not, transfer the chicken to a cutting board and return the potatoes into the oven until cooked through.

ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE

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.

ROASTED HALF CHICKEN

Steps:

• Prepare the chicken: Remove the chicken from the refrigerator 30 minutes before cooking. If you need to cut a whole chicken in half, see the instructions in the blog post.
• In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Mix the olive oil and all the spices. Add a little more oil, if necessary, to obtain a mixture that is easy to brush.
• Season: Place the chicken halves on the baking tray skin-side down. Brush the chicken generously with the spice mixture. Flip the halves and brush the skin all over, including under the wings and under the legs. Arrange them on the tray, making sure that they don't touch each other.
• Roast for 35-40 minutes and check if the chicken is cooked through. It should be golden brown and crispy, and the inner temperature should be 74 C/ 165 F. You can also check by piercing the chicken in the thickest part of the thigh with a toothpick; the juices should run clear.
• Crisp: For extra color and crispiness, you can turn on the grill function of your oven for the last 1-2 minutes of the cooking time. In this case, keep a close watch; you don't want the skin to scorch.
• Rest for about 5 minutes and serve.

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven 400 degrees.
• Arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish.
• pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
• Bake the chicken 20 minutes and baste with the vinegar juices.
• Bake 20 minutes more (depending the size of breast) or until juices run clear.
• Serve chicken with juices spooned over them.

OVEN ROASTED GLAZED CHICKEN HALVES

Steps:

• In a bowl mix together the first 4 ingredients; remove half of the mixture, cover and refrigerate.
• Cut both chickens in half; sprinkle with black pepper.
• Place the chicken halves in a extra large heavy zip-top plastic bag; pour remaining half of the teriyaki mixture over the chicken.
• Seal the bag, turn to coat the chicken with marinade, refrigerate for 8 hours, turning the chicken occasionally to evenly coat with the marinade.
• Remove the chicken from the marinade and discard the marinade.
• Place the chicken halves skin side up on a 15 x 10-inch foil-lined baking sheet.
• Set oven to 450 degrees.
• Bake for about 40-45 minutes.
• Brush with reserved teriyaki mixture about 8 minutes before the end of cooking.
• If there is any remaining teriyaki mixture then brush on after cooking also.