Description
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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasted, Oven-Baked
- Cuisine: American
