Last Updated on 19/10/2023 by Adina
Learn how to make this easy roasted half chicken recipe with crispy skin and juicy, tender meat. What would you ask more from a simple chicken?
I know this roasted half chicken recipe by heart. Is it a recipe, after all? I think it is more of a method. It is pretty straightforward: split the chicken if it is not already cut in half, season, and roast it. That's pretty much it! This blog post also includes detailed instructions on how to cut the chicken in half.
The results are always delightful, exactly what you would wish for in roasted chicken: tender, juicy meat, crispy skin, and a burst of flavor. Plus, roasting a half chicken takes significantly less time than roasting a whole one.
You can also grill chicken halves; it also goes faster than grilling a whole bird.
Featured comment
Kristen: This was SO GOOD!! I received a few half chickens from my CSA and I was stumped. Your olive oil/paprika mixture is absolutely delicious and simple and I'm just so happy I found your recipe and I apologize for the longest sentence ever. Thank you for making dinner easy tonight!
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Why should you roast chicken halves?
Portion management: Half a roasted chicken should normally be enough if you cook only for two or a family with small children.
Time management: Cooking one or two halves takes less time than a whole bird.
Great for meal prep: Roasting half a chicken is perfect if you need a small amount of meat for other dinners like chicken enchiladas or a chicken bacon pasta bake. Roasting only half a chicken and saving the meat for this kind of recipe is a great idea!
Recipe ingredients
Chicken: Either one or two chicken halves (each about 2 lb/ 1 kg) or one whole chicken (about 4.5 lb/ 2 kg). If you have a whole one, cut it in half, following the instructions below.
Seasoning: I mostly keep it simple: sweet paprika, fine sea salt, and black pepper. I often add a touch of hot or smoked paprika and garlic powder. You can also use your favorite spice blend for poultry.
Olive oil: I mix it with the spices. This makes the seasoning process easier and ensures that every bit of skin and meat is fully seasoned.
See the recipe card for full information on ingredients and quantities.
How to roast chicken halves?
Step #1: You will need a large cutting board, a really sharp small knife, a large chef's knife, and kitchen shears.
Step #2: Place the bird breast side down and with the neck end closest to you on a large cutting board.
Step #3: Remove the backbone by cutting it all the way down with the kitchen shears.
Step #4: Turn the cutting board so that the legs are closest to you now, and open up the bird.
Step 5: Cut on either side of the white cartilage that joins the bones to remove it. When you can grasp it, lift it with your hand and cut around it until it is released.
Step #6: Flip the bird skin-side up and press it down with your hands to flatten it on the board. Now it is butterflied or spatchcocked, and you can use it like that for other recipes.
Step #7: To cut it in half, use a large chef's knife. Start at the neck and cut all the way down.
Step 8: Pat the chicken halves dry with kitchen towels. Season the chicken all over with the olive oil-spice mixture.
Step #9: Roast the chicken halves in the preheated oven for 45-50 minutes. It should be golden brown and crispy, and the inner temperature should be 74 C/ 165 F.
Step #10: For extra color and crispiness, turn on the grill function for the last 1-2 minutes of cooking.
Good to know!
Never throw away the backbone and all the rest. Use them to make stock like the stock we use to make Semolina Dumpling Chicken Soup or follow the recipe we use for making Turkey Bone Broth. Check Nando's Butterfly Chicken to learn how to butterfly a simple breast.
Always check that the meat is cooked thoroughly before serving. The flesh should be completely white; no pink is allowed. But don't overcook the food, either. It is best to check the inner temperature with a meat thermometer; it should be 74°C/ 165°F (the Amazon affiliate link opens in a new tab).
How to store and reheat?
Refrigerate leftovers in an airtight container for 3-4 days.
The remaining meat can be frozen for 2-3 months; the bones can be removed before freezing and used to make homemade stock. Defrost in the fridge and reheat well before serving.
Reheat in the microwave or in the oven.
Use the leftovers: Add the shredded or chopped meat to soups, make enchiladas or tortillas, stuff into sandwiches, make a chicken salad, and so on.
Roasted Half Chicken
Equipment
- Kitchen shears
- Small sharp knife
- Chef’s knife
- Rimmed baking sheet
Ingredients
- 2 chicken halves weighing between 1-1.2 kg/ 2-2.5 lbs each, Note 1
- 2 tablespoons olive oil Note 2
- 1 ½ teaspoon sweet paprika or 2 teaspoons if using only sweet paprika
- ¼ teaspoon hot paprika
- ¼ teaspoon smoked paprika optional (either hot or sweet, to taste)
- ½ teaspoon garlic powder
- ¾ teaspoon fine sea salt
- some black pepper
Instructions
- Prepare the chicken: Remove the chicken from the refrigerator 30 minutes before cooking. If you have a whole chicken, cut it in half before roasting. In the meantime, preheat the oven to 350°F/ 180°C.2 chicken halves
Cut the chicken in half (optional step):
- Remove backbone: Place the chicken breast-side down and with the neck end closest to you on a cutting board. Remove the backbone by cutting it all the way down with the kitchen shears. Turn the cutting board so that the legs are closest to you now, and open up the chicken.
- Remove the white cartilage that joins the bones by cutting on either side of it. When you can get a hold of it, lift it with your hand and cut around it until it is released.
- Flatten the chicken: Flip the chicken skin-side up and press it down with your hands to flatten it on the board. Now, it is butterflied or spatchcocked.
- Cut it in half using a large chef's knife. Start at the neck and cut all the way down (Note 3).
Season the chicken halves:
- Mix the olive oil and all the spices. Add a little more oil, if necessary, to obtain a mixture that is easy to brush.2 tablespoons olive oil + 1 ½ teaspoon sweet paprika + ¼ teaspoon hot paprika + ¼ teaspoon smoked paprika + ½ teaspoon garlic powder + ¾ teaspoon fine sea salt + some black pepper
- Season: Dry the chicken thoroughly using paper towels. Place the halves on the lightly oiled baking sheet skin-side down. Brush the chicken generously with the spice mixture. Flip the halves and brush the skin all over, including under the wings and under the legs. Arrange them on the tray, making sure that they don't touch each other.
Roast chicken halves:
- Roast the chicken halves for 40-50 minutes or until cooked through. It should be golden brown and crispy, and the inner temperature should be 74 C/ 165 F.
- Broil the skin: For extra color and crispiness, you can turn on the grill function of your oven for the last 1-2 minutes of the cooking time. In this case, keep a close watch; you don't want the skin to scorch.
- Rest for about 5 minutes and serve.
Notes
- Chicken: You can use a whole chicken of about 4.5 lb/ 2 kg cut in half before roasting.
- Seasoning: You can also use your favorite spice blend for poultry or try some curry powder for an exotic touch.
- Leftover chicken parts: Don't throw away the backbone and all the rest. Use them to make chicken stock.
Rolph Singh says
i added a little mustard to the chicken. excellent flavor
Angel Stephan says
Killer. Add honey all over chicken and heat the last 1-2 minutes.
Adina says
Honey sounds great! I must try it!