Roasted Half Chicken Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chicken.
- 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.
- 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.
- Prepare Chicken for Roasting: Place chicken on a baking sheet or roasting pan and pat dry with paper towels for crisp skin.
- 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.
- 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.
- Initial Roast: Place the chicken in the preheated oven and roast for 20 minutes at 400°F.
- Lower Temperature and Baste: Reduce oven temperature to 350°F, remove chicken, and baste with pan juices to keep it moist.
- Continue Roasting: Return chicken to oven and roast an additional 30 minutes, until internal temperature reaches 165°F.
- 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.
Keywords: roasted chicken, half chicken recipe, garlic butter chicken, easy roast chicken, oven roasted chicken, homemade chicken recipe
Find it online: https://tastybella.com/roasted-half-chicken-recipe/
