Oh, the simple joy of a perfectly roasted half chicken, glistening with its crispy skin and tender, juicy meat. It’s like your taste buds are having a mini vacation—deliciously wholesome and surprisingly easy to prepare. Speaking of vacations, I just got back from a weekend getaway, and let me tell you, nothing beats coming home to this comforting classic.
Steps
- Preheat your oven to 400°F. If using a whole chicken, place it breast side down on a cutting board and cut along one side of the backbone to split it in half.
- Repeat the cut on the other side of the backbone to remove it completely. Save the backbone for making stock if desired.
- Flip the chicken over, press down firmly on the breastplate to break the bone, and cut through the skin to separate the halves.
- Place the chicken on a baking sheet or roasting pan, and pat it dry with paper towels.
- Gently loosen the skin over the breast and insert about 1 tablespoon of butter under it, spreading it evenly. Do the same on the other side.
- Repeat the process for the legs, inserting another tablespoon of butter beneath the skin and spreading it uniformly.
- Coat the chicken thoroughly with olive oil, then liberally season with salt, pepper, thyme, and garlic powder.
- Roast the chicken in the oven for 20 minutes, then reduce the temperature to 350°F. Remove it to baste with pan juices, then return to the oven.
- Continue roasting for an additional 30 minutes until the internal temperature reaches 165°F. Rest the chicken for about 10 minutes before serving.
Ingredients
- 1 whole chicken (4 pounds), or 2 chicken halves, or 1 chicken half
- 2 tablespoons unsalted butter
- Olive oil (for coating)
- Diamond Crystal kosher salt (liberal amount for seasoning)
- Freshly ground black pepper (liberal amount for seasoning)
- Garlic powder (even layer for seasoning)
- Dried thyme (or 0.5 teaspoon chopped fresh rosemary as an alternative)
Nutritional Values
Calories: 632kcal | Carbohydrates: 0.4g | Protein: 41g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 243mg | Potassium: 421mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 664IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg
FAQ
- Can you roast a chicken that has been cut in half?
- Yes, you can roast a chicken that has been halved. Start by removing the backbone and then press down on the breastplate to split it in half. Use kitchen shears to cut through the skin, place the halves on a baking sheet or roasting pan, season, and roast. You can also roast just one half and freeze the other for later.
- What is the optimal temperature for roasting a half chicken?
- For the best results when roasting a half chicken, begin at a higher temperature to crisp the skin, then reduce the heat to ensure the meat cooks through without becoming dry.
- How long should you roast a half chicken?
- A half chicken typically roasts for about 50 minutes to an hour, which is similar to the time required for roasting a butterflied chicken.
- How do you store and reheat leftover roasted chicken?
- Store leftovers in an airtight container in the fridge for 3 to 4 days. If freezing, it’s best to pick the meat off the bones and store for up to 2 months. Reheat in the microwave in 30-second bursts or in a pan over medium-high heat to crisp the skin again. Alternatively, use an air fryer at 390°F for about 6 minutes until heated through.
- What are some seasoning variations for roasted half chicken?
- While the recipe uses garlic and thyme, you can experiment with other spices like paprika or chili powder for a smoky flavor. Herbs such as rosemary, basil, oregano, dill, sage, or even a poultry seasoning blend can also be used to change up the taste.
Tips
- Ensure Dry Skin for Crispy Texture: Before seasoning, pat the chicken dry with paper towels. This step is crucial for achieving the crispiest skin possible during roasting.
- Use Kitchen Shears for Easier Preparation: If you’re starting with a whole chicken, invest in a good pair of kitchen shears to easily remove the backbone and split the chicken in half.
- Monitor Internal Temperature for Perfect Doneness: Use a meat thermometer to check that the thickest part of the thigh reaches 165°F to ensure the chicken is fully cooked and safe to eat.
- Experiment with Seasonings: While garlic and thyme provide a classic flavor, don’t hesitate to try other herbs or spice blends, such as rosemary or paprika, to customize your roast chicken to your taste.
Equipment
- Kitchen Shears – Essential for cutting through the chicken, particularly if you’re starting with a whole chicken and need to remove the backbone.
- Rimmed Baking Sheet or Roasting Pan – Used for cooking the chicken in the oven.
- Meat Thermometer – Important for ensuring the chicken reaches the correct internal temperature for safe consumption.
