Half Roasted Chicken


For the Brine:

  • 1 whole chicken
  • 4 cups water
  • 3/4 cup salt (coarse)
  • 1 cup brown sugar
  • 4 bay leaves
  • 1 tsp mustard seeds
  • 1 tsp peppercorns
  • 4 garlic cloves, whole
  • To stuff the Chicken:

  • 6 sprigs thyme
  • 6 sprigs parsley
  • 3 garlic cloves
  • To brush the Chicken:

  • 1/2 stick butter
  • 1/4 cup olive oil
  • 1 tsp each of paprika, oregano, garlic powder, salt (coarse)


First brine the whole chicken

  1. Heat the water with the salt and sugar until they dissolve. Add ice to cool the solution down.
    In a cheese cloth tie the bay leaves, cloves, mustard seeds and peppercorns. Submerge in the brine liquid and add the chicken. Cover with plastic and brine refrigerated for 12-24 hours.
  2. Preheat the oven to 180 °C.
  3. Remove the chicken from the brine. Rinse and pat dry. Stuff the cavity with the thyme, parsley, garlic and lemons.
  4. Melt the butter, mix in the olive oil and the spices. Place the chicken breast side up onto the Chef Grill Plate. Brush it with the spiced butter/olive oil.
  5. Place in the oven and brush with spiced butter/olive oil again in about 20 minutes
  6. In 40 minutes check the temperature with a meat thermometer. Brush with more spiced butter/olive oil.
  7. Continue cooking until the chicken is brown and crispy.
  8. Place the cooked chicken onto a cutting board. Cut across lengthwise with a heavy knife, pressing down firmly.
  9. Remove the herbs and lemon and serve.