Roasted Chicken Halves with Spring Herb Gremolata
May 11, 2022
This recipe was provided by Edible Charleston, an Eat Drink Local Month supporter. Photo by Shell Royster. Recipe developed by Josh Miller.
Serves 4 to 6
Quicker to roast and easier to carve than a whole bird, these lemon-and-herb chicken halves are an effortless showstopper for your spring feast.
2 chicken halves, patted dry
2 tablespoons olive oil
4 teaspoons kosher salt
2 teaspoons ground black pepper
1 teaspoon crushed fennel seeds
½ teaspoon red pepper flakes
½ cup parsley leaves
¼ cup chopped fresh chives
¼ cup fresh dill
1 tablespoon lemon zest
1 teaspoon flaky salt
Lemon wedges, for serving
Position oven rack in top third of oven. Preheat oven to 450°. Place chicken on a rimmed baking sheet. Rub chicken halves with olive oil; sprinkle evenly with salt, pepper, fennel seeds and pepper flakes. Bake until chicken registers 165° on a meat thermometer, about 30 minutes.
Just before serving, stir together parsley, chives, dill, lemon zest and salt in a small bowl. Sprinkle over chicken. Serve with lemon wedges.