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.