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.

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Erika Grimes