Easy
10 MIN
30 MIN
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.
Ingredients
SERVINGS: 4 - 6
- 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
Instructions
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.
