If you ask me, a perfectly roasted half chicken is one of life’s simple pleasures.
This classic dinner staple brings together crispy skin and juicy meat in a way that makes everyone at the table happy. The trick is in letting the chicken do most of the work – just a few basic seasonings and the right temperature are all you need.
I love how the skin turns golden brown while the meat stays tender and moist. A quick pan sauce made from the drippings turns this basic bird into something that feels special enough for Sunday dinner.
It’s the kind of no-fuss meal that gives you time to help with homework or catch up with family while amazing smells fill the kitchen.
Why You’ll Love This Roasted Chicken
- Crispy skin, juicy meat – This cooking method gives you that perfect combination of golden-brown, crispy skin on the outside while keeping the meat tender and juicy on the inside.
- Basic ingredients – You only need a few pantry staples like butter, olive oil, and common seasonings to make this impressive main dish.
- Hands-off cooking – Once you’ve seasoned the chicken and put it in the oven, you can focus on other things while it roasts to perfection.
- Great for meal prep – Make this chicken for dinner and use the leftovers for sandwiches, salads, or soups throughout the week – it’s like getting multiple meals from one recipe.
What Kind of Chicken Should I Use?
For roasting chicken halves, you’ll want to start with either a whole chicken that you’ll cut yourself or pre-cut chicken halves from your butcher. A standard broiler-fryer chicken, weighing around 4 pounds, is perfect for this recipe since it’s young and tender enough to roast beautifully. You can choose between conventional or organic chicken – while organic tends to cost more, many cooks prefer it for its flavor and the way the birds are raised. When shopping, look for chicken with pink, firm flesh and skin that’s free from blemishes or dark spots. If you’re buying a whole bird to cut yourself, ask your butcher to do it for you – most are happy to help and will ensure you get even halves.
Options for Substitutions
This simple roasted chicken recipe can be adapted with several ingredient swaps if needed:
- Chicken: While a whole chicken is ideal, you can use any bone-in, skin-on chicken pieces like leg quarters or breasts. Just adjust cooking time – smaller pieces will cook faster.
- Butter: You can replace butter with all olive oil, or try ghee for a higher smoke point. If using all oil, add an extra tablespoon to keep the chicken moist.
- Olive oil: Any neutral cooking oil works here – try avocado oil, grapeseed oil, or even melted coconut oil. Each will give slightly different results but work just fine.
- Dried thyme: Out of thyme? Use dried rosemary, oregano, or herbs de Provence. If using fresh herbs instead of dried, triple the amount called for.
- Garlic powder: Fresh minced garlic works too – use 2-3 cloves. Or swap with onion powder for a different but tasty flavor profile.
Watch Out for These Mistakes While Roasting
The biggest challenge when roasting chicken halves is uneven cooking, so make sure to let your chicken sit at room temperature for 30 minutes before cooking – this helps it cook more uniformly and prevents the dreaded dry breast meat. A common error is not patting the chicken skin completely dry before seasoning, which prevents that golden-brown, crispy skin everyone loves – take an extra minute with paper towels to thoroughly dry the surface. To avoid bland chicken, season generously under the skin as well as on top, and don’t forget to baste the chicken with pan juices every 15-20 minutes during cooking. For perfectly cooked chicken, use a meat thermometer inserted into the thickest part of the thigh (avoiding bone) and remove the chicken when it reaches 160°F – it will continue cooking to the safe temperature of 165°F while resting.
What to Serve With Roasted Chicken?
This roasted chicken is just begging to be served with some tasty sides that’ll soak up all those wonderful pan juices! Mashed potatoes are my go-to choice – they’re perfect for catching every bit of flavor from the chicken. I also love to add some roasted vegetables like carrots, Brussels sprouts, or broccoli right on the same pan during the last 20-25 minutes of cooking (bonus: one less dish to wash!). For a complete meal, you might want to add a simple green salad dressed with lemon vinaigrette, which helps cut through the richness of the chicken and brings a nice fresh element to the plate.
Storage Instructions
Keep Fresh: Got leftover roasted chicken? Place it in an airtight container and pop it in the fridge within two hours of cooking. It’ll stay good for 3-4 days, perfect for making sandwiches or adding to salads throughout the week.
Freeze: If you want to save your roasted chicken for later, you can freeze it! Remove the meat from the bones, wrap it well in foil or freezer paper, then place in a freezer bag. It’ll keep nicely for up to 4 months – just squeeze out as much air as possible to prevent freezer burn.
Reheat: To warm up your chicken without drying it out, place it in a baking dish with a splash of chicken broth or water, cover with foil, and heat at 350°F for about 15-20 minutes. You can also use the microwave in 30-second intervals, but the oven method helps keep the meat more juicy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 160-180 g
- Fat: 120-130 g
- Carbohydrates: 0-5 g
Ingredients
- 1 whole chicken (4 pounds) or 2 chicken halves (each 2 pounds)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt to taste
- Ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
Step 1: Prepare the Chicken
Preheat your oven to 400 degrees Fahrenheit.
If you have a whole chicken, start by cutting it in half.
Place the chicken breast side down on a cutting board.
Using kitchen shears, cut along one side of the backbone, then repeat on the opposite side to fully remove it.
Keep the backbone for making stock or broth if desired.
Flip the chicken over and press down on the breastplate with both hands to break the bone.
Cut through the skin to separate the halves.
Place the chicken halves on a baking sheet or in a roasting pan and pat dry with paper towels.
Step 2: Butter the Chicken
Gently loosen the skin around the breast and insert about 1 tablespoon of butter underneath, flattening it to create an even layer.
Be careful not to tear the skin.
Repeat this process on the opposite side.
Then, loosen the skin around the leg and push another tablespoon of butter underneath, smoothing it out evenly.
Step 3: Season the Chicken
Rub the entire chicken with olive oil.
Season liberally with salt and pepper.
Apply thyme and garlic powder evenly over the chicken to enhance its flavor.
Step 4: Roast the Chicken
Place the baking sheet with the seasoned chicken into the preheated oven and cook for 20 minutes.
After that, lower the oven temperature to 350 degrees Fahrenheit.
Remove the chicken from the oven and baste it with the pan juices.
Return the chicken to the oven to continue cooking for an additional 30 minutes.
Step 5: Check, Rest, and Serve
Check that the internal temperature of the chicken has reached 165 degrees Fahrenheit to ensure it is fully cooked.
Allow the chicken to rest for about 10 minutes, which helps retain its juices.
Finally, carve the chicken and serve.
Enjoy your perfectly roasted meal!