Roasted half chicken recipe, crispy skin, and juicy, tender meat. What would you ask more from a simple chicken?

We love chicken. I've been roasting, frying, poaching, and sauteing chicken in so many ways over the years I cannot even remember all the different recipes I've ever made. Try some potato-crusted chicken, some balti chicken curry, or some cast-iron chicken thighs, for instance.
But I do roast chicken halves regularly, a recipe I know by heart. So, is it a recipe, after all? More of a method. Pretty straightforward: split the bird if it is not already cut in half, season, and bake. That's pretty much it!
The results are always delightful, exactly what you would ever wish for when having roasted chicken: tender, juicy meat and crispy skin, a lot of flavors, and heartiness. And that expressly, you will definitely need less time for roasted half chicken than you would need for a whole chicken. Or try some Tender Pan-Fried Chicken Thighs.
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Recipe ingredients
Chicken:
- One whole chicken of about 4.5 lb/ 2 kg or two chicken halves, each about 2.2 lb/ 1 kg.
- If you have a whole bird, cut it in half, following the instructions below.
Seasoning:
- I mostly keep it simple: a mixture of olive oil, sweet ground paprika, salt, and pepper.
- I often add a touch of hot or smoked paprika (either sweet or hot) and some garlic powder.
- You can also use your favorite spice blend for poultry or try some curry powder for an exotic touch.
How to cut a chicken in half?
- You will need a large cutting board, a really sharp small knife, a large chef's knife, and kitchen shears. (1)
- Place the bird breast-side down and with the neck end closest to you. (2)
- Remove the backbone by cutting it all the way down with the kitchen shears. (3)
- Turn the cutting board so that the legs are closest to you now, and open up the bird. (4)
- 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. (1,2)
- 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.
- To cut it in half, use a large chef's knife. Start at the neck and cut all the way down. (3)
- Never throw away the backbone and all the rest. Use them to make stock. (4)
- Check Nando's Butterfly Chicken to learn how to butterfly chicken breast.
How long to bake chicken halves?
Step-by-step instructions
- Let sit on the counter for about 30 minutes; they should not be refrigerator-cold.
- In the meantime, preheat the oven.
- Brush well with the seasoning mixture on both sides and under the wings and legs as well.
- Bake in the preheated oven at 180 C/ 350 F for 35-40 minutes until golden and cooked through.
- You can turn on the grill function during the last 1-2 minutes of the cooking time if the skin should get even crispier and if your oven allows it. In this case, keep a very close look at the bird, not that the skin becomes too dark.
- I didn't use the grill, but you can see that the skin is as crispy and nice as it can be.
- Let the roasted half chicken rest for about 5 minutes and serve.
Expert tips
Let the meat sit on the counter for 30 minutes before roasting. This ensures that the bird halves will cook more evenly and that the meat will be juicier.
Season generously and change the seasoning according to taste; you can use pretty much anything you like. Always think about the salt; don't skimp on it; it is crucial for the taste. But if you are using a bought seasoning mix, check if it already contains salt.
Always check that the chicken is cooked through before serving; the flesh should be completely white; there is no pink 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).
Recipe FAQ
74 degrees Celsius/ 165 degrees Fahrenheit.
The best and safest way is to use a meat thermometer. This not only ensures that the bird is cooked through but also helps you not to overcook it.
You can also check by piercing it in the thickest part of the thigh with a toothpick; the juices should run clear.
Or cut the thigh/breast near the bone, and make sure the flesh is white and not pink or bloody.
It should not happen in this recipe; the chicken is halved, which means that it cooks faster so that the breasts don't have so much time to dry out.
However, if you notice that the skin is getting too dark during the last part of the cooking time, cover the bird very loosely with aluminum foil.
Turn on the oven's grill function during the last 1-2 minutes of the cooking time. Watch the bird all the time; depending on your kitchen appliance, the skin can go from crispy to burned within seconds.
What to serve with it?
What to do with leftovers?
- Leftovers can be reheated in the oven at about 180 degrees Celsius/ 350 degrees Fahrenheit until heated through.
- They can also be served without reheating.
- Use meat pieces to add to soup, make enchiladas or tortillas, stuff into sandwiches, make a chicken salad, and so on.
Roasted Half Chicken
Ingredients
- 2 chicken halves weighing between 1-1.2 kg/ 2.2-2.6 lbs each
- 2 tablespoons olive oil Note
- 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 need to cut a whole chicken in half, see the instructions in the blog post.2 chicken halves
- In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- 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: Place the chicken halves on the baking tray 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 for 35-40 minutes and check if the chicken is cooked through. It should be golden brown and crispy, and the inner temperature should be 74 C/ 165 F. You can also check by piercing the chicken in the thickest part of the thigh with a toothpick; the juices should run clear.
- Crisp: 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.
Sher Fuller says
The half chicken recipe does NOT tell at what degree should we cook the chicken, talks about time but not at what temp. Big mistake.
Adina says
Thanks for letting me know. I mentioned it in the blog post, but totally missed it in the recipe card. It is there now.
greg carrier says
@Sher Fuller, I think you just missed it. It is up there in the recipe
Donna L Merritt says
@Sher Fuller, it says 350
Karla says
@Adina, Thank you. I wish folks wouldn't be so rude when pointing out an omission. Your recipe is fantastic!
Adina says
Thank you, Karla. 🙂
Michelle says
@Sher Fuller,
It clearly state 350 degrees
Kuffco says
@Sher Fuller, It's usually always 350 degrees for roasting chicken. If you prefer, you could roast it at 325 and it will take a little longer. Or, you could roast it at 400 and it will be done faster. When there's no longer blood coming out, it's done. Really pretty simple.... Get it now? Not too bright, are you?
Rick says
You didn't answer the question here.What temperature should the roasted chicken be cooked at?
SAM says
Says right in the recipe, 350.
nobody says
Lol ^ Why are people so rude *ahem Rick*?
Don says
Must show that they are better, they are not, we all got here the same way, and will leave the same way.
Michelle says
@Don,
Michelle says
@Don, l agree....
Philip Drosdik says
I’m going to give it a go tonight.
On rudeness, I think a lot of people are apt to be thoughtless or even mindless but there are rude people too.
Being kind, gentle and thoughtful is contagious and makes you stand out
Adina says
Thank you, Philip. 🙂
Michelle says
@Philip Drosdik, you couldn't of said it better.
Christopher Lowell says
@Philip Drosdik,
That’s so true. On my site I don’t allow visible comments because, with the vale of anonymity, people push and feel entitled. I make them write a note in a reply box that goes directly to me so I can monitor what others on my site see. The goal is a simple line of defense to assure that folks know they’re in a safe place. Until we relearn boundaries and manners. It’s all we can do.
Shine our best light.
As for the recipe, it’s just fine.
I actually do the same one but do half butter half olive oil. Then add whatever herbs you like.
You can also up the temperature to 375 and even 400 if you have a good hood vent. Just keep checking on it.
Adina says
Thank you for your comment, Christopher. 🙂
Gaynor says
@Philip Drosdik,
Quite right Phillip
Mich says
Thank you for sharing!!
Adina says
Thank you for your comment. 🙂
Zan says
Hi Adina, great recipe! Could you please add a note about cooking with foil - are the numbers the same? I ask because I cannot abide chicken that feels dry, so covered cooking followed by a quick blast from the grill seems ideal, but I'm not sure of timings and temperatures.
As for the trolls, ignore them. Usually what we see is their own weaknesses reflected back at us.
Adina says
Hi Zan. Sorry about the delay, your comment landed in spam and I only found it now. I cannot really help regarding the foil, because I've never used it for this recipe. The temperature should be the same, but the chicken might take longer to cook, best thing is to check the internal temperature with a meat thermometer. However, don't worry about this being dry, if you don't overcook it will be perfectly moist.
Michael Marr says
35-40 is so far off . Just plain wrong at this temp .
Adina says
Well, it works for me and for all the other people who already cooked this recipe. Did you at least try it?
Jill Harris says
@Michael Marr,
Same here. Mine was nowhere remotely close to done after 40 minutes, and I've got a convection oven, so theoretically things cook a bit faster.
Adina says
@Jill Harris, Mine is always done after this time; I would not write if it weren't. I suppose it really depends on the oven; maybe you should try measuring the temperature inside it with a thermometer.
Susan says
I’ve cooked a lot of chicken in my lifetime but never a half chicken and had no idea how. This was a 2lb half, left on the counter for 30 minutes and I followed the recipe to the tee, inc using Adina’s suggestion to add a little curry powder as an option because I love curry. At 40 minutes it came out just as described, crisp, really juicy, and cooked to temp, delicious! I have a habit of tweaking recipes to my liking…so what would I change… Absolutely nothing, it was perfect!
Thanks so much!
Adina says
Thank you so much for your feedback, Susan! 🙂
susan zgol says
I followed recipe. Turned out to be one of the best roasted chickens I have ever made.
Adina says
So happy to hear it, Susan. Thank you for the feedback.
Margaret Caldwell says
I made this roasted 1/2 chicken. It was the best I've ever had.i give it 5 stars.i did turn my oven to 375 and baked 50 mins.only because my oven doesn't heat as high as some do.
Adina says
I am so glad to hear it, Margaret. Thank you so much for the feedback.
JIM says
Thank You,
The tutorial is Excellent/ Much Appreciated.
Adina says
Thank you so much for the feedback, Jim.
JOHN says
@Adina, I think that most people who consider themselves cooks know that 350 is the most common temp.
KRISTEN says
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!
Adina says
Hi Kristen. So happy to hear it!!
Annalise says
Maybe I missed it. But what sort of pan? Shallow? Deep? Foil-lined? Non-stick spray? I want to make this perfect!
Adina says
Hi Annalise. I use the baking tray that came with my oven. It's shallow, and it doesn't need grease or foil because you will rub the chicken with oil anyway. Happy cooking!
Gaynor says
As our children left home roasting a whole chicken was just too much. Your recipe is ideal and tastes really good. Thank you, very useful
Allie says
Hi! I am going to be making this recipe tonight (I'm excited lol) If my oven doesn't have a grill function, can I use the broiler to finish it off? Are these the same thing? I'm not usually the cook in my house, so I appreciate your help!
Adina says
Yes, definitely use the broiler. Just keep an eye on it as usual so that the skin doesn't burn.
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!