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? It's more of a technique than a recipe - simple, reliable, and incredibly satisfying. Just split the chicken (if it's not already halved), season it, and roast it. That's it!
In this post, I'll 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 - they're 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.
Don't overcook: pull it out just as it hits the right temp for the juiciest results.
The internal temperature should reach 74°C / 165°F - 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 can't cut it once it's 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 74°C (165°F) 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
- 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.
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.
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
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!
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!!
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.
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.
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.
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! 🙂
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?
Susan Beaver says
I'VE GOT A GREAT IDEA ! EXCEPT FOR ADINA,
WHY DON'T YOU ALL JUST GO F--- YOURSELVES !!
PROBLEM SOLVED. EASY !
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.
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.
Mich says
Thank you for sharing!!
Adina says
Thank you for your comment. 🙂
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
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....
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.
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?