Roast chicken can be intimidating. This fail-proof recipe uses a combination of both braising and roasting techniques to make a chicken with ultra-crispy skin on the outside and unbelievably juicy, tender meat on the inside. The trick is to add just enough liquid to cover the bottom half of the chicken, leaving the skin exposed to the heat of the oven. We’ve added a touch of honey and fresh lemon juice for a bit of sweetness and acidity, plus some butter to round out the incredibly flavorful gravy. Don’t forget the crusty bread to mop up every drop of the creamy sauce.
To halve your chicken, set it on its butt, facing away from you. Using kitchen shears or a sharp chef’s knife, cut along each side of the backbone to remove it from the chicken. Lay the chicken on a work surface, breast side up. Using the heel of your hand, press down firmly to flatten the breastbone. Using a sharp chef’s knife, split the chicken in half along the breastbone. Alternatively, you can ask your butcher to do this for you.