I like how easy and approachable this recipe is while still feeling special. The chicken comes out with crispy skin and perfectly moist meat every time. I also appreciate that I can prep it in just 10 minutes, then let the oven do the rest. It’s flexible too—whether I start with a whole chicken or two halves, the result is always satisfying. The garlic, thyme, and buttery layers under the skin make every bite rich and flavorful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (4-pound) whole chicken or 2 (2-pound) chicken halves
4 tablespoons unsalted butter
2 tablespoons olive oil
kosher salt
black pepper
½ teaspoon garlic powder
1 teaspoon dried thyme
Directions
I preheat the oven to 400°F.
If I’m starting with a whole chicken, I place it breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone. I remove the backbone and save it for stock.
I flip the chicken over and press down firmly on the breastplate to flatten it, then cut through the skin to fully separate into halves.
I place the chicken halves on a baking sheet or in a roasting pan and pat them dry with paper towels.
Gently loosening the skin around the breast, I slide about 1 tablespoon of butter under the skin, flattening it evenly. I do the same on the other side and repeat the process with the legs.
I rub the chicken all over with olive oil, then season generously with salt, pepper, garlic powder, and thyme.
I place the chicken in the oven and roast for 20 minutes.
Then, I lower the oven temperature to 350°F, baste the chicken with pan juices, and continue roasting for another 30 minutes.
I check that the internal temperature has reached 165°F, then remove it from the oven and let it rest for 10 minutes before carving and serving.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 50 minutes
Resting time: 10 minutes
Total time: 1 hour 10 minutes
Variations
Herb swap: Sometimes I use rosemary or sage instead of thyme for a different twist.
Spicy version: I like to add smoked paprika or a pinch of cayenne to the seasoning for some heat.
Citrus flavor: I add lemon zest under the skin or slices of lemon to the pan for a bright, fresh note.
Whole spices: Crushed fennel or coriander seeds can be sprinkled on top for extra flavor and texture.
Butter blend: I occasionally mix minced garlic and chopped herbs into the butter before sliding it under the skin.
Storage/Reheating
I store leftover chicken in an airtight container in the fridge for 3 to 4 days. When freezing, I prefer picking the meat off the bone before storing it in freezer bags—it keeps for up to 2 months and is great in soups and stews.
To reheat, I either microwave the chicken in short 30-second bursts or reheat it in a skillet with a little oil to re-crisp the skin. My favorite method is using the air fryer: I heat the chicken at 390°F for about 6 minutes until hot and crispy again.
FAQs
Do I have to use a whole chicken?
No, I often use pre-halved chickens if I can find them. It saves a step and works just as well with the same cooking times and temperatures.
How do I get really crispy skin?
Drying the chicken well and rubbing it with oil before seasoning helps. Also, starting the roast at a higher temperature (400°F) creates that golden, crispy skin.
Can I prepare this ahead of time?
Yes, I sometimes prep the chicken in the morning and leave it covered in the fridge until I’m ready to bake. It actually helps the skin dry out more, which makes it even crispier.
What can I serve with this?
I like pairing this with roasted vegetables, mashed potatoes, or a fresh green salad. It’s versatile enough to go with almost anything.
How do I know when the chicken is fully cooked?
I always use an instant-read thermometer and make sure the thickest part of the chicken reaches 165°F before I take it out of the oven.
Conclusion
This roasted half chicken recipe is one of those dishes I keep coming back to. It’s simple, flavorful, and always satisfying. With minimal effort and a handful of ingredients, I end up with a beautifully roasted chicken that’s perfect for any night of the week—or even a dinner party.
Golden brown, juicy, and tender—this roasted half chicken recipe is perfect for an easy dinner or a special meal. Simple seasoning, crispy skin, and no stress.
Ingredients
1 (4-pound) whole chicken or 2 (2-pound) chicken halves
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 to 400°F (200°C).
If using a whole chicken, cut in half by removing the backbone with kitchen shears, then press to flatten and cut through the connecting skin.
Lay the chicken halves on a baking sheet or roasting pan and pat dry with paper towels.
Gently loosen skin over breast and legs. Spread about 1 tablespoon butter under each breast side and leg, flattening to distribute evenly without tearing the skin.
Rub chicken with olive oil and season generously with salt, pepper, garlic powder, and thyme.
Roast at 400°F for 20 minutes.
Reduce oven temperature to 350°F, baste with pan juices, and roast for an additional 30 minutes, or until internal temperature reaches 165°F.
Let chicken rest 10 minutes before carving and serving.
Notes
You can use one 2-pound half chicken instead of cutting a whole chicken. Halve butter and seasoning amounts.
Save the backbone to make homemade broth or soup.
To store: Refrigerate leftovers for 3–4 days or freeze the meat (off the bone) for up to 2 months.
To reheat: Microwave in short intervals, crisp up in a pan with oil, or use an air fryer at 390°F for 6 minutes.
