Roasted Half Chicken
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 people
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Calories
423 kcal
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Course
Main Course
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Cuisine
American
Roasted Half Chicken
Description
Roasted Half Chicken starts with halving a whole chicken by removing the backbone and cutting it after flattening or spatchcocking. This process helps the chicken cook more quickly and evenly. The halves are then seasoned with olive oil, paprika (including sweet and optional smoked or hot varieties), garlic powder, salt, and black pepper.
The seasoning blend contributes a mild smoky and savory flavor, enhanced by garlic powder, while olive oil encourages browning and crisp skin during roasting at 350°F. The method avoids overcomplicated steps to produce tender, juicy chicken with a well-seasoned exterior.
This recipe offers flexibility to use a whole chicken cut into halves or pre-purchased halves. Leftover parts like the backbone can be saved to make homemade chicken stock, minimizing waste and adding value. Alternative seasoning suggestions include curry powder or preferred poultry spice blends to customize flavor.
Ingredients
- 2 chicken weighing between 1-1.2 kg/ 2-2.5 lbs each, Note 1, halves
- 2 tablespoons olive oil Note 2
- 1 ½ teaspoon paprika or 2 teaspoons if using only sweet paprika, sweet
- ¼ teaspoon paprika hot
- ¼ teaspoon smoked paprika optional (either hot or sweet, to taste)
- ½ teaspoon garlic powder
- ¾ teaspoon salt fine sea salt
- black pepper some
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
- A whole chicken about 4.5 lb or 2 kg can be cut into halves before roasting for this recipe.
- You may substitute the seasoning blend with your favorite poultry spices or curry powder for a different flavor profile.
- Save the chicken backbone and leftover parts to make homemade chicken stock rather than discarding them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1/4 of the chicken | |
| Calories | 423kcal | 21% |
| Carbohydrates | 1g | 0% |
| Protein | 41g | 82% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 132mg | 44% |
| Sodium | 520mg | 22% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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