Oven-Roasted Chicken Halves

How to prepare oven-roasted chicken halves

1. Cut the chicken into two pieces as follows: first, use kitchen shears to cut along both sides of the backbone. You're essentially removing the backbone. Then flip the chicken and cut right through the middle of the breast with the shears. If using a free-range chicken, also remove the claws and neck (you can use them for soup along with the backbone).
2. Pat the chicken dry thoroughly with paper towels. Tuck small cubes of cold butter under the skin over the breast. Season the chicken all over with salt, then grind black pepper over it.
3. In a blender/food processor, blend the marinade ingredients until you have a smooth paste. Add 2 tablespoons of juice from the roasted peppers as well (if you didn't save the juice, add water).
4. Pour the marinade over the chicken and massage it well all over, including under the wings, thighs... Cover with plastic wrap and if you have time, refrigerate for at least 4 hours or overnight. If not, you can prepare it immediately.
6. Remove the chicken pieces from the marinade, drain slightly, and place in a heat-resistant baking dish (you can use a pan about 28 cm or a Pyrex dish that fits the chicken pieces) with the skin facing up. Pour 2 tablespoons of water on the bottom of the dish. Grind a little more black pepper over them.
7. Place the dish in the oven preheated to 180°C (355°F). Leave for 1 hour and 15 minutes (for store-bought chicken, or 1.5 hours for free-range). Baste all over with the pan juices every half hour (you'll essentially baste them twice).
8. Transfer the chicken halves to a serving platter and baste once more with the pan juices—this will make them shiny and appetizing, like rotisserie chicken.

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