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5.0 from 66 votes

Roasted Half Chicken

This roasted half chicken recipe is so simple but delicious, you can’t go wrong with it. With crispy golden skin coated in a flavorful herb-filled butter, this oven roasted half chicken has the juiciest, most tender meat. It’s easy enough to pull off as a weeknight meal but elegant enough for a special occasion like a holiday meal.

Prep Time
20 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 30 mins
Servings: 4 to 5 servings
Calories: 885 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Chicken
  • 1 (4 to 5) pound chicken
  • 1 tick unsalted butter (113 grams)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 6 prigs thyme chopped finely
  • 2 to 3 prigs rosemary chopped finely
  • 2 to 3 prigs sage chopped finely
  • 3 to 5 basil leaves chopped finely
  • 1 tablespoon olive oil
For Everything Else
  • 1½ pounds baby potatoes halved
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 4 prigs thyme chopped finely
  • 2 to 3 prigs rosemary chopped finely
  • 1 lemon cut into slices

Instructions

    Cup of Yum
  1. Heat the oven to 400F.
  2. In a bowl, combine the butter, salt, pepper, garlic powder, onion powder, paprika, chopped herbs, lemon zest, and lemon juice. Set aside.
  3. Pat the whole chicken dry with paper towels and let rest at room temperature for 10 to 15 minutes. Room temperature chicken will cook more evenly than if you cook the chicken straight from the fridge.
  4. Place the chicken on a large cutting board. Using kitchen shears, cut alongside the backbone and remove it and any small bones sticking out.
  5. Turn the chicken breast side up on the cutting board and place your palms over the center of the breastbone to press firmly down between the two breasts, flattening out the chicken. You should hear a crack. Using a pair of kitchen shears or a knife, cut through the cartilage and soft bone down the middle of the breast so you create two halves.
  6. Season both sides of the chicken with additional salt and black pepper if desired. Using fingers, gently pull the skin away from the meat throughout the chicken. Spread half of the mixture under the skin of the chicken and the remaining half on top of the chicken. 
  7. Toss the potatoes with oil, salt, pepper, garlic powder, thyme, and rosemary. Add them to the bottom of a Dutch oven. Add lemon slices over the potatoes.
  8. Add the two halves of the chicken to the pot, drizzle olive oil over the tops, and season with more salt and pepper if desired.
  9. Place the lid on the Dutch oven and roast for 50 minutes. Then, remove the lid and continue to roast for another 10 minutes or until the breast and thighs have reached 165 degrees F. You can broil the chicken for a couple of minutes to crisp up the skin some more if desired.
  10. Allow the chicken to rest for about 10 minutes before serving.

Notes

  • If you have extra herbs, on top of the potatoes are the perfect place to add them. I usually add any leftover sprigs of thyme and rosemary.
  • If you have extra herbs, on top of the potatoes are the perfect place to add them. I usually add any leftover sprigs of thyme and rosemary.
  • Don't want to cut your own chicken? You could ask a butcher to spatchcock the chicken and cut it in half.
  • Making this for yourself? You can easily cut the recipe in half! Freeze the other half of the chicken for a later day.
  • If you prefer not to have the herb butter on top of the chicken (it can get a bit dark!), you can add all the butter underneath the skin and just coat the exterior of the chicken skin with olive oil, salt, pepper, garlic powder, and paprika.

Nutrition Information

Calories 885kcal (44%) Carbohydrates 35g (12%) Protein 45g (90%) Fat 63g (97%) Saturated Fat 25g (125%) Polyunsaturated Fat 9g Monounsaturated Fat 25g Trans Fat 1g Cholesterol 224mg (75%) Sodium 1331mg (55%) Potassium 1233mg (35%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 1313IU (26%) Vitamin C 57mg (63%) Calcium 85mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4to 5 servings

Amount Per Serving

Calories 885

% Daily Value*

Calories 885kcal 44%
Carbohydrates 35g 12%
Protein 45g 90%
Fat 63g 97%
Saturated Fat 25g 125%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 25g 125%
Trans Fat 1g 50%
Cholesterol 224mg 75%
Sodium 1331mg 55%
Potassium 1233mg 26%
Fiber 6g 24%
Sugar 2g 4%
Vitamin A 1313IU 26%
Vitamin C 57mg 63%
Calcium 85mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.