Crispy Roasted Half Chicken
Golden, crispy-skinned roasted half chicken with juicy meat and rich pan drippings. This method ensures maximum crunch and deep flavor with minimal effort.
Equipment
- Cast Iron Skillet
- Wire Rack
Ingredients
Chicken
- 1.5-2 lb half chicken Ask for air-chilled for better texture and flavor.
Seasoning
- 2 tbsp duck fat Substitute olive oil, but duck fat makes the skin crispier.
- 1 tsp fennel pollen Mix ½ tsp cracked fennel seeds + ½ tsp smoked paprika if unavailable.
- 1/4 preserved lemon Chopped, or substitute zest + a squeeze of juice.
- fresh sage leaves Rub between palms before using to release oils.
Instructions
- Unwrap the half chicken and place it on a plate. Refrigerate uncovered for 8-24 hours to dry-brine the skin for maximum crispiness.
- Rub duck fat under and over the skin. Massage in fennel pollen, salt, and black pepper. Tuck preserved lemon pieces under the wings.
- Preheat oven to 450°F. Place the chicken skin-side up in a cast iron skillet and roast for 20 minutes.
- Reduce heat to 375°F and baste with pan drippings every 10 minutes. Continue roasting until the internal temperature reaches 165°F (about 25 more minutes).
- Let the chicken rest for 15 minutes before serving. Use drippings to make a quick gravy by whisking in 1 tbsp flour and simmering with ¾ cup broth.