Bbq Roasted Half Chicken

Steps

How to make it

Prep 25 min · Cook 35 min

1. Clean and pat dry half chicken 1/2 pc; rub inside and out with olive oil 2 tbsp, sea salt 1 tsp, and black pepper 1/2 tsp; refrigerate 20 minutes; preheat oven to 200°C.
2. Sear skin-side down in a cast-iron or heavy skillet over high heat until golden to lock juices (about 4 minutes); flip and sear 2 minutes more.
3. Transfer to a roasting pan; bake at 190°C about 25 minutes until juices run clear when pierced at the thickest part of the thigh.
4. During the last 5 minutes, brush BBQ sauce 2 tbsp and add roasted corn 100 g and fries 250 g to heat in the oven.
5. Rest 5 minutes out of the oven so juices redistribute.
6. Carve along the bone and arrange chicken, corn, and fries on a large platter.
7. Drizzle a little more BBQ sauce if desired; serve hot to match Second Floor Cafe BBQ roasted half chicken.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions