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Let the chickens sit out on the counter for 30 minutes to come to temperature before starting. Rinse the half chickens and dry them completely with paper towels. Place them on a sheet pan and coat the whole outside surface with oil. Determine which method of seasoning you want to use.
Method one: Heat a skillet over medium-high heat. Liberally sprinkle the seasoning blend all over the skin of the chicken, making sure to get under the wings and legs. When the skillet is hot, add 1 tablespoon oil, swirl it around to coat the pan, and add one of the half chickens, skin-side-down and cook for 6-7 minutes until good and browned. The heat on the skillet may need to be turned down to medium during cooking to prevent excessive smoking. When browned, return the half chicken to the sheet pan and brown the other chicken half.
Method two: Heat a skillet on medium-high heat. When the skillet is hot, add 1 tablespoon of oil and add a half chicken, skin-side-down and cook for 6-7 minutes until good and brown, Remove the half chicken to the sheet pan and brown the other. When both half chickens have been browned and returned to the sheet pan, season each liberally with the seasoning blend, making sure to season under the wing and leg area.
Method three: Heat a skillet over medium-high heat. Peel the skin back on one chicken half and season the meat as best as you can, trying to get in the hard to reach areas, too. Stretch the skin back down into place and secure with a toothpick. Add 1 tablespoon of oil to the skillet and place the chicken half skin-side-down for 6-7 minutes to brow. Meanwhile, lift the skin on the other chicken half and season the meat. When the first chicken has browned, return it back to the sheet pan and season the outside of the skin with more seasoning blend or salt and pepper. Do the same for the other chicken half when it is done.
Roasting: Preheat oven to Squeeze lemon juice over the chicken. Place a few sprigs of rosemary, thyme or marjoram on the sheet pan as well as the sliced lemon. Place the sheet pan into the oven and roast for 40-50 minutes, or until the internal temperature reads 165 on an instant read thermometer. Remove from the oven and let sit at least 10-15 minutes before cutting and serving. Enjoy!