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!
Jump to recipe
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 74ยฐC/ 165ยฐF (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
- 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
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
Iโve 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 Adinaโs 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 likingโฆso what would I changeโฆ Absolutely nothing, it was perfect!
Thanks so much!
Adina says
Thank you so much for your feedback, Susan! ๐
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. ๐
Philip Drosdik says
Iโm 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. ๐
Michelle says
@Philip Drosdik, you couldn't of said it better.
Christopher Lowell says
@Philip Drosdik,
Thatโs so true. On my site I donโt 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 theyโre in a safe place. Until we relearn boundaries and manners. Itโs all we can do.
Shine our best light.
As for the recipe, itโs 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. ๐
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. ๐
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?