Roasted Half Chicken

Two halves of a roasted chicken on a white platter with parsley and lemons.

This roasted half chicken recipe creates the most delicious, golden brown, juicy result you've ever tasted. It has crisp skin lightly seasoned with garlic and thyme and tender, succulent meat. Best of all, this half roasted chicken is elegant enough for a special occasion but easy enough for a stress-free weeknight meal.

5 from 111 votes

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 50

Resting Time: 10

Total Time: 1 10

Servings: people

Calories: 632kcal

Equipment

Kitchen Shears
Cutting Board
Rimmed Baking Sheet or Roasting Pan
Instant Read Thermometer
Kitchen Knife

Ingredients

1 (4-pound) whole chicken or 2 (2-pound) chicken halves, see note 1
4 tablespoons butter unsalted
2 tablespoons olive oil
kosher salt see note 2
black pepper
½ teaspoon garlic powder
1 teaspoon dried thyme

Instructions

Preheat the oven to 400 degrees Fahrenheit.
If you have purchased a whole chicken, you will need to cut the chicken in half at this time. Start by placing the chicken breast side down on a cutting board and snipping to the left or right of the backbone.
Complete this step on the opposite side, and remove the backbone. Tip: hang on to this if you like making your own chicken stock or chicken broth! You can freeze it to use when you make your next chicken soup.
Flip the chicken over. Place both hands flat on the breastplate and, using the weight of your body, press down to break the bone in the center. You will hear it snap. Then grab your kitchen shears or a knife and cut through the skin holding the bird together.
Lay the chicken on a baking sheet or in a roasting pan and pat the chicken dry with paper towels.
Loosen the skin around the breast and push about 1 tablespoon of butter underneath, flattening along the chicken to create an even layer. Be sure not to tear the skin. Repeat this step on the opposite side.
Loosen the skin around the leg and push about 1 tablespoon of butter underneath, pressing along the chicken to create an even layer.
Rub the chicken all over with olive oil, then season the chicken liberally with salt and pepper. Add the thyme and garlic powder in an even layer.
Place the baking sheet with the chicken in the preheated oven and cook for 20 minutes. Lower the temperature of the oven to 350 degrees. Remove the chicken from the oven and baste with the pan juices.
Return the chicken to the oven and cook for another 30 minutes. Check to ensure the internal temperature has reached 165 degrees Fahrenheit, let the chicken rest for about 10 minutes, carve, then serve!

Notes

General

You can also use one 2-pound half chicken. Use the same times and temperatures, but half of the butter and seasonings recommended.
Be sure to generously coat the chicken with salt and pepper. You can taste the chicken for seasoning once it is cooked and add more to taste as needed.

Storage and Reheating

Fridge: Store leftover roast chicken in an airtight container in the refrigerator for 3 to 4 days.
Freezer: If freezing your chicken, I recommend picking the meat from the bones and freezing for up to 2 months for use in soups or stews.
Reheating: You can reheat you chicken in the microwave at 30-second intervals until heated through. I like to place the chicken in a pan over medium-high heat with a bit of oil to get the skin a bit crispy again.
You can reheat it in the air fryer, too! Place chicken pieces in the air fryer basket and cook at 390 degrees for about 6 minutes or until 165°F and crisp.

Nutrition