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    Roasted Half Chicken with Italian Dressing Marinade

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    Pixicook editorial team

    Savor the simplicity and elegance of perfectly roasted half chicken, elevated by an aromatic Italian dressing marinade. This dish balances the richness of the chicken with the tangy and herb-infused notes of the marinade, creating a mouthwatering meal that's easy enough for weeknights yet impressive for guests.

    Ingredients for Roasted Half Chicken with Italian Dressing Marinade

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Half Chicken, boneless with skin on

    0 lb

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Substitute chevron-down

    Italian Dressing

    cups

    Lemon, cut into wedges

    each

    How to Make Roasted Half Chicken with Italian Dressing Marinade

    1. Prep

    Pat the chicken dry and make a cut down each side of the breast bone down to the rib cage. Then, make another cut to the hip joint, then bend the leg back to pop the hip joint. Make another cut to remove the thigh from the rest of the bones. Finally, make a final cut to separate the shoulder joint from the remaining bones, leaving you with the breast, leg, thigh and wing in one piece with the skin attached. If you want to elevate the dish, you can take a few minutes to also remove the thigh and leg bone, however it's not needed. Season the chicken generously with salt.

    2. Marinate

    Place the half chicken in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all surfaces are well-coated. Marinate in the refrigerator for at least 1 hour or overnight.

    3. Preheat the Oven

    Preheat your oven to 375°F (190°C).

    4. Cook the Chicken

    Place a heavy-bottom pan, such as a cast iron skillet, over medium-low heat and add avocado oil. Place the marinated chicken skin side down in the pan, ensuring good contact with the surface. Cook until the skin starts to turn a pale golden color. Transfer to the oven and cook for another ten minutes or so before flipping. Continue cooking for about five more minutes, until the thickest part of the bird reads 155F on a meat thermometer.

    5. Finishing Touches

    Remove the chicken from the oven, and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite. Slice the chicken and serve with lemon wedges.


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