You’ll love this juicy and flavorful Roasted Half Chicken. This mouthwatering dish is a delightful blend of crispy skin and tender meat.
You’re about to sit down to a meal featuring a beautifully roasted half chicken, its skin crispy and golden brown, emitting an irresistible aroma of herbs and spices. The meat inside is tender and juicy, perfectly seasoned with flavors of garlic, thyme, and rosemary.
Roasted half chicken is a classic dish that promises a satisfying and flavorful dining experience, making it an ideal choice for both family dinners and special occasions.
Roasted Half Chicken is a wonderfully tasty experience that brings comfort and joy to your dining table. It’s a dish that impresses with its simplicity yet satisfies with its depth of flavor.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding. So preheat your oven, gather your ingredients, and get ready to enjoy a roast chicken that’s as delightful to prepare as it is to savor.
Common Questions About Roasted Half Chicken
Can I Use a Whole Chicken Instead of Half?
Yes, you can start with a whole chicken and cut it in half. This recipe is adaptable to either half or whole chickens.
How Do I Know When the Chicken is Fully Cooked?
The chicken is done when the internal temperature reaches 165°F (74°C). It’s best to use a meat thermometer to check the temperature in the thickest part of the thigh.
Is It Possible to Make This Recipe in an Air Fryer?
While this recipe is designed for oven roasting, you can adapt it for an air fryer. Be sure to check the air fryer’s capacity and adjust cooking times accordingly.
Storage
I love leftover chicken the next day. A home-roasted chicken is probably my favorite way to get sandwich meat. So tasty!
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Tips
You could even make a wonderful pan gravy from the chicken juices you’re left with after cooking. Pan drippings make the best gravy!
- Dry the Chicken: Pat the chicken dry with paper towels before seasoning for crispier skin.
- Even Seasoning: Lift the skin and season directly on the meat for deeper flavor.
- Preheat Your Oven: Ensure your oven is fully preheated to get the perfect roast.
- Vegetable Bed: Place the chicken on a bed of root vegetables for extra flavor and a side dish cooked simultaneously.
- Check Doneness: Use an instant-read thermometer to avoid overcooking.
Ingredients
I love the ingredients in this half-chicken recipe. The herbs and lemon blend together so nicely. Top it all off with those veggies? You’ve got yourself a tasty, hearty meal.
- Chicken halves
- Olive oil
- Paprika, garlic powder, dried thyme, dried rosemary
- Salt and black pepper
- Lemon slices
- Root vegetables like carrots and sweet potatoes
- Fresh herbs for garnish
How to Make Roasted Half Chicken
The cooking time may vary depending on your oven. I’ve always found that each oven has it’s own little quirks. Keep an eye on it for the last 20 minutes or so to prevent over-baking!
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a small bowl, mix the paprika, garlic powder, dried thyme, dried rosemary, salt and black pepper.
- Rub olive oil over the chicken. Then, add half of the seasoning mixture all over the chicken, making sure to coat it evenly, both on the skin and under the skin. If you can, lift the skin gently and rub some seasoning directly onto the meat.
- Put the seasoned chicken on the rack. Tuck lemon slices underneath the chicken for added flavor – if desired.
- In a medium bowl, toss the root vegetables in the remaining olive oil. Then, toss the vegetables in the remaining seasoning blend. Arrange the vegetables around the chicken halves.
- Roast the chicken in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching the bone. Cooking times may vary based on your oven and the size of the chicken, so it’s essential to use a meat thermometer to ensure doneness.
- Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, keeping it moist.
- Garnish with fresh herbs for a pop of color and added freshness.
- Carve the chicken and serve it with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp green salad.
Kitchen Supplies You’ll Need for Roasted Half Chicken
Don’t skip the thermometer for best results. You want to know exactly what is going on inside that chicken. In the end, you should have some seriously juicy meat!
- Large-rimmed baking sheet
- Parchment paper
- Small bowl (for mixing spices)
- Measuring spoons
- Cutting board and sharp knife (for prepping vegetables)
- Meat thermometer
- Aluminum foil (optional, for lining the baking sheet)
What to Serve With Roasted Half Chicken
I call the dark meat! Ok, maybe I’ll share. Is your mouth watering yet? I know mine sure is! This half-roast chicken recipe is just wonderful.
- Mashed potatoes or rice pilaf
- Steamed green beans or a fresh herb salad
- Crusty bread or dinner rolls
- A light white wine or refreshing lemonade
Why You Should Make Roasted Half Chicken
No complicated spice mix is necessary. I love how simple the ingredients are in this recipe. It all comes together to create something that is greater than the sum of its parts.
- Flavorful and Juicy: The combination of spices and roasting technique ensures a delicious meal.
- Versatile: Perfect for a simple family dinner or a special gathering.
- Easy to Prepare: Simple steps and common kitchen tools are required.
- Nutritious: A great source of protein, paired with vegetables for a balanced meal.
- Crowd-Pleasing: Loved by both adults and children.
Variations and Add-Ins for Roasted Half Chicken
If you’ve got any other great ideas for how to change up this recipe, let me know in the comments. There are so many great ways to cook a chicken!
- Citrus Twist: Add orange slices for a citrusy flavor.
- Spicy Kick: Sprinkle some chili powder or cayenne for heat.
- Herb Infusion: Use fresh herbs like rosemary or thyme for a more aromatic flavor.
- Glaze: Brush with a mix of honey and soy sauce for a sweet and savory finish.
- Veggie Variety: Experiment with different vegetables like Brussels sprouts or onions.
If you love this easy dinner recipe, you’re going to love these other chicken dinners too. Please click each link below to find the easy, printable recipe!
More Great Baked Chicken Recipes
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Roasted Half Chicken
Ingredients
- 1 whole chicken cut in half
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- salt and black pepper to taste
1 lemon, sliced
Assorted root vegetables peeled and cut into 2-inch pieces, for roasting (pictured 2 carrots, 2 sweet potatoes, 4 small russet potatoes)
Fresh herbs like rosemary and thyme (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a large-rimmed baking sheet with parchment paper.
- In a small bowl, mix the paprika, garlic powder, dried thyme, dried rosemary, salt and black pepper.
- Rub olive oil over the chicken. Then, add half of the seasoning mixture all over the chicken, making sure to coat it evenly, both on the skin and under the skin. If you can, lift the skin gently and rub some seasoning directly onto the meat.
- Put the seasoned chicken on the rack. Tuck lemon slices underneath the chicken for added flavor – if desired.
- In a medium bowl, toss the root vegetables in the remaining olive oil. Then, toss the vegetables in the remaining seasoning blend. Arrange the vegetables around the chicken halves.
- Roast the chicken in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching the bone. Cooking times may vary based on your oven and the size of the chicken, so it’s essential to use a meat thermometer to ensure doneness.
- Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, keeping it moist.
- Garnish with fresh herbs for a pop of color and added freshness.
- Carve the chicken and serve it with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp green salad.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Janelle says
Cooking a half chicken (or a whole one for that matter) always makes it more juicy! This recipe is great!
April says
Looks impressive, but couldn’t be any easier to make! Was a hit with the whole family!
Beth says
I know a roasted chicken recipe is going to be good when it’s as beautiful as this one. I can’t wait to make it!
Sandra | A Dash of Sanity says
This recipe is amazing! Everyone in my family loved the chicken!
Erin | Dinners, Dishes and Dessert says
That ‘s incredibly delicious! Always a hit on our table!
Catalina says
I made the roasted half chicken for Sunday dinner, and it was phenomenal! The crispy skin, the juiciness of the meat—it’s restaurant-quality!
Tisha says
Chicken is my favorite protein so I’m always looking for new ways to prepare it! This is great!