Ever go to a restaurant and order chicken only to wonder how the heck they made it so juicy and delicious? They may have a trick up their sleeves that you just have to try for yourself. This Restaurant Worthy Half Chicken is bringing that unbelievable, decadent, and juicy experience into your home, and it’s not that hard.
This recipe is far more focused on technique than it is the ingredients. In face, you only need SEVEN ingredients here. This is not about fancy herbs and spices. There’s nothing on this ingredient list you can’t pronounce. Heck, you may even have all of this on hand already!
These are everyday ingredients with an extra special focus on the how. Everything you need can be found in a basic grocery store.
The trick we’re working with today is a simple step of brining your chicken to create a Restaurant Worthy Half Chicken. You may never make chicken without this trick again. It’s just too simple to ignore!
An overnight brine guarantees a beautifully juicy chicken, even the often overcooked and dry breasts remain flavorful and tender.
Not to mention, this two-step cooking process gives this bird the perfect crispy skin sear before being finished off in the oven. You’ll be adding this simply seasoned dish to your rotation in no time, and feel free to mix it up with your favorite flavors. I’m just here to get you started. Give it a try!
Ingredients
1 half chicken
1 large sweet yellow onion, roughly chopped
16 oz teeny tiny potatoes
2 tbsp olive oil
Salt to taste
For brine:
water to submerge chicken
1/2 cup salt
2 tbsp black pepper
1 large lemon
Directions
- Place chicken in a large glass baking dish, place half chicken, spreading pieces into a flat single layer.
- Submerge chicken in water, add ½ cup salt and two heaping tablespoons of black pepper, and one large lemon, sliced and juiced. Refrigerate and allow to brine overnight or throughout the work day.
- Drain the chicken and gently pat dry, discarding the brine and lemons.
- Preheat oven to 425°. Season chicken generously with salt.
- Heat 2 tbsp. oil in a large cast-iron skillet over medium-high. Once skillet is hot, cook chicken, skin side down, until skin is golden brown and well on its way to being crispy (try weighing it down with another heavy skillet or dutch oven for maximum crispiness), 9-11 minutes.
- Turn chicken and add potatoes, and onions to the bottom of the pan.
- Transfer skillet to oven and cook until chicken reaches 165F, and tiny potatoes are tender, about 15-18 minutes.
- Remove from oven and serve!
- 1 half chicken
- 1 large sweet yellow onion roughly chopped
- 1 lb teeny tiny potatoes
- 2 tbsp olive oil
- Salt to taste
- water to submerge chicken
- 1/2 cup salt
- 2 tbsp black pepper
- 1 large lemon
-
Place chicken in a large glass baking dish, place half chicken, spreading pieces into a flat single layer.
-
Submerge chicken in water, add ½ cup salt and two heaping tablespoons of black pepper, and one large lemon, sliced and juiced. Refrigerate and allow to brine overnight or throughout the work day.
-
Drain the chicken and gently pat dry, discarding the brine and lemons.
-
Preheat oven to 425°. Season chicken generously with salt.
-
Heat 2 tbsp. oil in a large cast-iron skillet over medium-high. Once skillet is hot, cook chicken, skin side down, until skin is golden brown and well on its way to being crispy (try weighing it down with another heavy skillet or dutch oven for maximum crispiness), 9-11 minutes.
-
Turn chicken and add potatoes, and onions to the bottom of the pan.
-
Transfer skillet to oven and cook until chicken reaches 165F, and tiny potatoes are tender, about 15-18 minutes.
-
Remove from oven and serve!
