Learn how to make this easy roasted half chicken recipe with crispy skin and juicy, tender meat. What more could you ask from a simple chicken dish?
I know this roasted half chicken recipe by heart. Is it even a recipe, really? Itโs more of a technique than a recipe - simple, reliable, and incredibly satisfying. Just split the chicken (if itโs not already halved), season it, and roast it. Thatโs it!
In this post, Iโll also show you how to cut a whole chicken in half step-by-step with photos.
The result? Exactly what you want from roasted chicken: juicy meat, golden crispy skin, and loads of flavor. Bonus: Roasting half a chicken is quicker than cooking a whole one.
You can also grill chicken halves; it cooks faster than 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 roast chicken halves?
Portion control: Perfect when cooking for two or for families with small children.
Faster cook time: Halves roast quicker than a whole bird.
Meal prep-friendly: Roast now, save the meat for recipes like chicken enchiladas or a chicken bacon pasta bake.
Recipe ingredients
Chicken: 1-2 chicken halves (each about 2 lb/1 kg) or a whole chicken (about 4.5 lb/2 kg), halved.
Seasoning: Salt, black pepper, and sweet paprika. Optional: smoked paprika, hot paprika, garlic powder, or your favorite chicken seasoning blend.
Olive oil: Helps the seasoning stick and adds richness.
See the recipe card for detailed 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.
Step #10: For extra color and crispiness, turn on the grill function for the last 1-2 minutes of cooking.
Don't throw away the backbone
If you're halving a whole chicken, save the backbone and trimmings โ theyโre gold for homemade stock!
Use them for Semolina Dumpling Chicken Soup. Or follow my method for a flavorful Turkey Bone Broth - it works just as well with chicken.
Want to learn how to butterfly chicken breasts? See Nando's Butterfly Chicken for step-by-step instructions.
Is the chicken cooked?
Always make sure your chicken is fully cooked before serving. The flesh should be completely white with no pink.
Donโt overcook: pull it out just as it hits the right temp for the juiciest results.
The internal temperature should reach 74ยฐC / 165ยฐF - use a meat thermometer (the Amazon affiliate link opens in a new tab) for accuracy.
Storage and reheating
Refrigerate leftovers in an airtight container for 3-4 days.
Freeze cooked chicken (bones optional) for up to 2-3 months. Defrost in the fridge and reheat before serving.
Reheat in the oven or microwave until steaming hot.
Use the leftovers: add to soups, enchiladas, sandwiches, tortillas, or chicken salads.
FAQs
Yes, you can roast a frozen half chicken as long as it was cut in half before freezing. You canโt cut it once itโs frozen, so make sure to prepare it fresh before freezing. See How to Cook Frozen Chicken Thighs, too.
Roasting a half chicken usually takes about 40-50 minutes. Always use a meat thermometer to check that the internal temperature reaches 74ยฐC (165ยฐF) for safe consumption.
The best way is to use a meat thermometer inserted into the thickest part of the meat. The chicken should have no pink inside, and the juices should run clear.
Roasted Half Chicken (Crispy Skin + Juicy Meat)
Equipment
- Kitchen shears
- Small sharp knife
- Chefโs 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 ยฝ teaspoon sweet paprika or 2 teaspoons if using only sweet paprika
- ยผ teaspoon hot paprika
- ยผ teaspoon smoked paprika optional (either hot or sweet, to taste)
- ยฝ teaspoon garlic powder
- ยพ 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 350ยฐF/ 180ยฐC.2 chicken halves
Cut the chicken in half (optional step):
- Remove backbone: Place the chickenย breast-side down and with the neck end closest to you on a cutting board. Remove the backboneย by cutting it all the way down with the kitchen shears. Turn the cutting board so that the legs are closest to you now, andย open up the chicken.ย
- Remove the white cartilageย 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.ย
- Flatten the chicken: Flip the chicken skin-side up andย press it down with your hands to flatten itย on the board. Now, it is butterflied or spatchcocked.
- Cut it in half using a large chef's knife. Start at the neck andย 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 ยฝ teaspoon sweet paprika + ยผ teaspoon hot paprika + ยผ teaspoon smoked paprika + ยฝ teaspoon garlic powder + ยพ 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.ย
- 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.ย
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!