Roasted Half Chicken (How to Bake Chicken Halves)

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

roasted chicken pieces on a vintage plate

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
How to cut a chicken in half?
How long to bake chicken halves?
Expert tips
Recipe FAQ
What to serve with it?
What to do with leftovers?
Roasted Half Chicken

thighs and drumsticks on a vintage plate

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)

cutting a chicken in half with shears and knife

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.

brushing meat with seasoning on the baking tray

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

What is the safe internal temperature for chicken?

74 degrees Celsius/ 165 degrees Fahrenheit.

How to check if the bird is cooked through?

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.

How do I keep it from drying out?

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.

How to make the skin crispier?

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.

pile of meat on a plate with polenta in the back

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.

Do you like this recipe?

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