Roasted Half Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 30 mins
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Servings
4 to 5 servings
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Calories
885 kcal
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Course
Main Course
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Cuisine
American
Roasted Half Chicken
Description
The Roasted Half Chicken recipe involves removing the backbone of a whole chicken and flattening it to create two halves that cook evenly and more quickly. The chicken is coated with a compound butter blended from butter, salt, black pepper, garlic powder, onion powder, paprika, lemon zest, lemon juice, and finely chopped fresh thyme, rosemary, sage, and basil. This mixture adds moisture and herbaceous flavor throughout the meat.
Alongside the chicken, baby potatoes halved and seasoned with olive oil, salt, pepper, garlic powder, and fresh herbs roast to golden and tender complement the chicken. The herb and lemon elements create a bright note balancing the savory chicken and potatoes.
This dish works well for a satisfying main meal, serving two halves with the potatoes. The herb butter adds richness, and the roasting method yields crispy skin and juicy meat. Using fresh herbs in the butter and on the potatoes enhances aroma and flavor layers.
Extra fresh herbs can be placed on the potatoes for added fragrance during roasting. If desired, one may ask a butcher to pre-cut the chicken to save prep time. The recipe can be scaled down by halving the chicken and potatoes if cooking for fewer people, with leftovers freezeable. For less darkened herb butter on top, all butter can be placed under the skin and olive oil used to coat the skin exterior.
Ingredients
For the Chicken
- 1 (4 to 5) pound chicken
- 1 tick butter 113 grams, unsalted
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon lemon juice
- lemon zest of 1
- 6 prigs thyme chopped finely
- 2 to 3 prigs rosemary chopped finely
- 2 to 3 prigs sage chopped finely
- 3 to 5 basil chopped finely, leaves
- 1 tablespoon olive oil
For Everything Else
- 1½ pounds baby potato halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 4 prigs thyme chopped finely
- 2 to 3 prigs rosemary chopped finely
- 1 lemon cut into slices
Instructions
- Heat the oven to 400F.
- In a bowl, combine the butter, salt, pepper, garlic powder, onion powder, paprika, chopped herbs, lemon zest, and lemon juice. Set aside.
- 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.
- Place the chicken on a large cutting board. Using kitchen shears, cut alongside the backbone and remove it and any small bones sticking out.
- 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.
- 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.
- 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.
- 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.
- 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.
- Allow the chicken to rest for about 10 minutes before serving.
Notes
- Place any leftover fresh thyme and rosemary sprigs atop the potatoes before roasting for extra flavor.
- Butchers can spatchcock and cut the chicken in half to save preparation time.
- Recipe quantity can be halved for cooking fewer servings; freeze the other half chicken for later use.
- To avoid darkened herb butter on the chicken surface, put all butter underneath the skin and coat the skin with olive oil and seasonings instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 5 servings
Amount Per Serving
Calories 885 kcal
% 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.
User Reviews
Overall Rating
5
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