Roasted Half Chicken Recipe

Introduction

Roasted half chicken is a simple yet flavorful dish perfect for a comforting meal. Juicy on the inside with crispy skin, it’s seasoned with fragrant thyme and garlic. This recipe guides you through cutting, seasoning, and roasting for the best results.

Ingredients

• 1 (4-pound) whole chicken or 2 (2-pound) chicken halves
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• Kosher salt, to taste
• Black pepper, to taste
• ½ teaspoon garlic powder
• 1 teaspoon dried thyme

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: If using a whole chicken, place it breast side down on a cutting board. Using kitchen shears, cut along each side of the backbone to remove it. Save the backbone for stock if desired.
3. Step 3: Flip the chicken over and press firmly on the breastplate to break the bone and flatten it. Cut through the skin to separate but keep the halves together.
4. Step 4: Lay the chicken on a baking sheet or roasting pan and pat dry with paper towels.
5. Step 5: Gently loosen the skin over the breast and push 1 tablespoon of butter underneath, spreading it evenly. Repeat on the other side.
6. Step 6: Loosen the skin around the legs and push 1 tablespoon of butter underneath, distributing it evenly.
7. Step 7: Rub the entire chicken with olive oil. Season generously with kosher salt, black pepper, dried thyme, and garlic powder.
8. Step 8: Roast in the oven for 20 minutes at 400°F. Then, lower the temperature to 350°F, baste the chicken with pan juices, and roast for an additional 30 minutes.
9. Step 9: Check that the internal temperature reaches 165°F. Let the chicken rest for about 10 minutes before carving and serving.

Tips & Variations

• Use one 2-pound half chicken and adjust butter and seasonings by half, keeping cooking times the same.
• Generously seasoning with salt and pepper ensures flavorful skin and meat.
• Save the backbone for homemade chicken stock or broth.
• For crispier skin when reheating, warm the chicken in a pan with a bit of oil or use an air fryer at 390°F for about 6 minutes.

Storage

Store leftover roasted chicken in an airtight container in the refrigerator for 3 to 4 days. For longer storage, remove the meat from the bones and freeze it for up to 2 months, ideal for soups or stews. Reheat gently in the microwave or crisp the skin again in a skillet or air fryer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only chicken halves instead of a whole chicken?

Yes, you can use 2-pound chicken halves. Use half the butter and seasonings suggested, and keep the cooking times the same for best results.

How do I know when the chicken is cooked properly?

Use an instant-read thermometer to check that the thickest part of the chicken reaches 165°F. This ensures it is safe to eat and juicy inside.

Roasted Half Chicken Recipe

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4.7 from 53 reviews

This Roasted Half Chicken recipe features a perfectly cooked, juicy chicken seasoned with garlic, thyme, and butter, roasted to golden perfection. The bird is prepared by halving a whole chicken, buttered under the skin for extra flavor, and oven-roasted for a crispy skin and tender meat. Ideal for a hearty family dinner with straightforward preparation and classic seasoning.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 1 (4-pound) whole chicken or 2 (2-pound) chicken halves

Seasonings and Fats

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• Kosher salt, to taste
• Black pepper, to taste
• ½ teaspoon garlic powder
• 1 teaspoon dried thyme

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chicken.
2. Halve the Chicken: If using a whole chicken, place it breast side down on a cutting board. Using kitchen shears, cut along each side of the backbone to remove it. Save the backbone for stock if desired.
3. Break the Breastbone: Flip the chicken over and using both hands on the breastplate, press down firmly to break the bone, making it easier to flatten. Cut through skin holding the halves together.
4. Prepare Chicken for Roasting: Place chicken on a baking sheet or roasting pan and pat dry with paper towels for crisp skin.
5. Butter Under the Skin: Loosen skin over breast portions and push about 1 tablespoon of butter underneath on each side, smoothing it out evenly. Repeat for legs with about 1 tablespoon of butter under the skin on each side.
6. Season Chicken: Rub olive oil all over the chicken. Season liberally with kosher salt, black pepper, dried thyme, and garlic powder in an even layer.
7. Initial Roast: Place the chicken in the preheated oven and roast for 20 minutes at 400°F.
8. Lower Temperature and Baste: Reduce oven temperature to 350°F, remove chicken, and baste with pan juices to keep it moist.
9. Continue Roasting: Return chicken to oven and roast an additional 30 minutes, until internal temperature reaches 165°F.
10. Rest and Serve: Let the chicken rest for about 10 minutes before carving to allow juices to redistribute. Carve and serve.

Notes

• You can also use a single 2-pound half chicken; adjust butter and seasoning amounts to half and follow the same cooking times and temperatures.
• Season generously with salt and pepper; adjust seasoning after cooking as needed.
• Store leftovers in an airtight container in the fridge for 3 to 4 days.
• For freezing, remove meat from bones and freeze up to 2 months for soups or stews.
• Reheat chicken in microwave at 30-second intervals until heated through, or in a pan over medium-high heat with oil for crispier skin.
• Alternatively, reheat in an air fryer at 390°F for about 6 minutes until warmed to 165°F and skin is crisp.

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