Oven Roasted Half Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Resting Time
30 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
140 kcal
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Course
Main Course
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Cuisine
American
Oven Roasted Half Chicken
Description
This recipe starts by splitting a whole chicken into halves by removing the spine and cutting through breast cartilage. The chicken is dried and coated with a blend of softened butter, extra virgin olive oil, lemon zest, thyme (fresh or dried), garlic, smoked paprika, kosher salt, and black pepper. This compound butter is worked under the skin to maximize flavor infusion.
After a resting period at room temperature, the chicken halves are roasted skin-side up in a hot 425°F oven, with basting every 10-15 minutes using pan juices to enhance moisture and flavor. The chicken cooks until an internal temperature of 165°F is reached or juices run clear, resulting in crispy skin and succulent meat.
The dish can be garnished with fresh parsley and served with lemon wedges for brightness. It functions well as a main course for lunch or dinner, pairing with a variety of sides such as roasted vegetables, salads, or grains.
Leftovers can be refrigerated for up to three days and reheated in the oven or microwave. The chicken can also be repurposed into other meals like salads or casseroles.
Ingredients
- 1 (4-5 pound) chicken or 2 half chickens, whole
- 4 tablespoons butter softened, unsalted
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon zest
- 1 tablespoon thyme or 1 teaspoon dried, fresh leaves
- 2 teaspoons garlic minced
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- parsley for garnish, fresh
- lemon for serving, wedges
Instructions
- Remove the chicken giblets and pat the chicken dry with paper towels.
- Place the chicken on a large cutting board, breast side down. Using kitchen shears, cut along one side of the chicken spine, separating it from the ribs. Repeat on the other side of the spine. Flip the chicken over onto its back and firmly cut the cartilage and soft bone down the middle of the breasts so the two halves come apart.
- In a small bowl, combine the butter, oil, lemon zest, thyme, garlic, paprika, salt and pepper. Rub the seasoned butter evenly over the chicken halves, getting some under the skin, then let them rest for 30 minutes at room temperature.
- Preheat the oven to 425 degrees F.
- Transfer the chicken haves to a deep baking sheet, roasting pan, or oven-safe skillet, skin side up. Roast the chicken for 35 to 40 minutes, basting with the released juices every 10 to 15 minutes, until the internal temperature registers at 165F, or until the juices run clear when the chicken is cut. You can broil the chicken for 2-4 minutes at the end of the cook time to crisp up the skin if you'd like.
- Remove the chicken from the oven. Cover loosely with foil and rest for 10-15 minutes before serving.
Notes
- Store any leftovers in a sealed container in the refrigerator for up to 3 days.
- Reheat leftover chicken gently in the oven or microwave, or incorporate it into salads or casseroles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 875mg | 36% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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