This method for Roasting a Half Chicken takes mere minutes and always results in juicy, tender meat. Fast & easy to prepare plus flavorful - that's my kind of meal!
As I was telling my friend on Faceboook the other day, I love roasted chicken. To me, it is one of those things that screams comfort food. Part of it is that the house smells so amazing when it is cooking.
But, I don't like to prepare roast chicken. I don't like to get it out of the bag because all of that gross juice gets all over my hands. I don't like fishing in the cavity for the "goodies" that other people like to cook, because then I get raw chicken up past my wrist. And, I don't like the juice that collects in the cavity as the chicken roasts in the oven.
The whole process just grosses me out.
Enter the half chicken...
I usually shy away from buying half chickens because they make me feel bad. I know. I'm nuts, but it's true. There is something a little sad about a half chicken's little wing and leg.
But despite the feelings of sadness I experience when I see a half chicken, I have been buying them lately because the prices have been pretty great. In fact, I have decided that roasting a half chicken is my favorite way to roast a chicken. I seldom buy the whole chicken anymore, I just purchase two halves. I think they cook more evenly anyway.
When I get half chickens at the store, they are pre-seasoned. I always wash them off and season them myself. I season my half chickens one of three different ways:
- Sometimes I season the skin before browning, like I did in these photos. This gives a nice blackend-smokey flavor to the skin.
- Sometimes I season the skin after browning, and other times, I pull back the skin and season the chicken meat instead of just the skin. Then, I stretch the skin back down over the meat and secure it with toothpicks so that it doesn't shrink-up in the oven, exposing and drying out the meat. Then you cook it. Have I mentioned that roasting a half chicken is my new fave? Just so you know, seasoning the skin makes the skin taste good, but it does not season the meat.
- If you don't eat the skin then you'll want to try the third method and season the meat under the skin.
After seasoning my chicken, I pre-heat my oven to 350. Then, I heat up my cast iron skillet, and laying the half chicken wing and leg side down, I brown it 6-7 minutes per side.
Here's something I learned in a cooking program I attended for a year:
- roasting on high heat cooks fast, browns the meat, and results in more moisture and product loss.
- roasting at a lower temperature, results in less browning, longer cooking time, less moisture loss and less product loss. So, brown in a pan or skillet first.
After browning both half chickens, I put them on a sheet pan with some lemon and rosemary. The lemon and rosemary don't flavor the chicken, they just make the house smell amazing while the half chicken roasts. Look at all the yummy goodness! I'll tell you again because it's worth mentioning... roasting a half chicken is the bomb diggity. (Yes, I just said that)
You could serve the half chicken whole and carve it at the table, but I much prefer to get my big old chef's knife out and cut it right down the middle - between the leg and wing - cutting right through the bone. It's not hard to do, you just need to get your weight above the blade and give it good thrust downward with one hand on top of the back of the blade to hold it stable.
The chicken can be cut up into smaller pieces. From here, it's pretty easy to find the joints and cut them apart to separate into wing, legs, thighs and breasts - real easy. And this is partly why roasting a half chicken is my new favorite way to cook a whole chicken. It's less messy, it cooks more evenly, it's nice and juicy, it's easier to cut and serve, and the flavor is amazing.
Have I convinced you?
Roasting a Half Chicken
Ingredients
- 2 half chickens
- 2 tablespoons oil
- 2 teaspoons Garlic and Herb Seasoning Blend or more, or your fave
- 1 whole lemon cut
- 2 sprigs rosemary or thyme or marjoram
Instructions
- Let the chickens sit out on the counter for 30 minutes to come to temperature before starting. Rinse the half chickens and dry them completely with paper towels. Place them on a sheet pan and coat the whole outside surface with oil. Determine which method of seasoning you want to use.
- Method one: Heat a skillet over medium-high heat. Liberally sprinkle the seasoning blend all over the skin of the chicken, making sure to get under the wings and legs. When the skillet is hot, add 1 tablespoon oil, swirl it around to coat the pan, and add one of the half chickens, skin-side-down and cook for 6-7 minutes until good and browned. The heat on the skillet may need to be turned down to medium during cooking to prevent excessive smoking. When browned, return the half chicken to the sheet pan and brown the other chicken half.
- Method two: Heat a skillet on medium-high heat. When the skillet is hot, add 1 tablespoon of oil and add a half chicken, skin-side-down and cook for 6-7 minutes until good and brown, Remove the half chicken to the sheet pan and brown the other. When both half chickens have been browned and returned to the sheet pan, season each liberally with the seasoning blend, making sure to season under the wing and leg area.
- Method three: Heat a skillet over medium-high heat. Peel the skin back on one chicken half and season the meat as best as you can, trying to get in the hard to reach areas, too. Stretch the skin back down into place and secure with a toothpick. Add 1 tablespoon of oil to the skillet and place the chicken half skin-side-down for 6-7 minutes to brow. Meanwhile, lift the skin on the other chicken half and season the meat. When the first chicken has browned, return it back to the sheet pan and season the outside of the skin with more seasoning blend or salt and pepper. Do the same for the other chicken half when it is done.
- Roasting: Preheat oven to 350. Squeeze lemon juice over the chicken. Place a few sprigs of rosemary, thyme or marjoram on the sheet pan as well as the sliced lemon. Place the sheet pan into the oven and roast for 40-50 minutes, or until the internal temperature reads 165 on an instant read thermometer. Remove from the oven and let sit at least 10-15 minutes before cutting and serving. Enjoy!
Frank
Great!
Jerry
Hey Kim, Buying a whole chicken and having the meat department people halve it for you is a great way to go.
Pati
Hello-trying your recipe now-but just wanted to let you know I feel the same way about chickens-BAD-when I cook them, especially if it's a whole chicken and I boil it for soup! Looks so said to me in the pot!
Michele
How does the chicken sit in the oven, same way? Is it cooked uncovered or covered?
Kim Hardesty
Hi Michelle. I have two pictures in the post showing the orientation of the chicken. In the event the images aren't working, I'll try to explain a little more clearly below.
Read the recipe and choose a method for seasoning before cooking.
Start cooking the chicken in a hot cast iron pan (or any other heavy bottomed skillet), wing and drumstick-side down (cut side up) to brown the skin. Then, place the chicken cut-side down on a sheet pan (with the previously browned side up) wing and drumstick on the top. Roast, uncovered.
I'll go back and try to add more detailed information to the recipe tomorrow. Thank you for letting me know that more detail may be needed. Have a nice day. -Kim
Suri
I did this last night for dinner. We usually have extra for left overs.......all gone
Jan
Awesome !!!’
Stephanie
Thanks Kim! This recipe is amazing and chicken is very tender juicy and finger licking good I must say. I left skin on and did it that way and omg let me tell you no leftover's....I did a side of potatoes garlic and carrots on a diff pan as well to compliment this dish.. This is a keeper in my house. Thank you.
Kim Hardesty
I'm so happy, Stephanie. Thank you! Have a nice day. -Kim
Doug
I'm in my mid 40s. I tried this recipe, and it's the best result I've ever had cooking chicken. I doing it again today. Thanks this is great
The quiet cook
Your recipe is delicious. I also make a similar recipe using chicken halves. Put olive oil in a bowl and rub chicken halves with the oil. Then cut up fresh carrots, onions, and potatoes and rub the olive oil on them. Place everything on a foil covered baking sheet and season with Lemon Pepper. Bake @ 425* for 40 min. The chicken is super juicy and the veggies are so sweet your guests will think you added sugar.
Kim Hardesty
Thank you for sharing your recipe, Quiet Cook. I can't wait to try it. Have a beautiful week. -Kim
Sunshinecook
Recipe says minutes but it later says almost an hour which I found misleading.
Recipe says to cook an hour but doesn’t mention weight of chicken halves. My halves are 5# each. It will be different cooking times for 2 # half chickens and 5 # half chickens.
I am very confused at the high reviews when there is essential information missing
Kim Hardesty
Hi Sunshinecook. I'm sorry you found the time listed on the recipe misleading. I certainly didn't intend it to be. My recipe card breaks the recipe time into "preparation time", "cook time" and "combined time". I always try to be as accurate as I can.
Yes, you are correct that 5 pound chicken halves require a longer cook time than 2 pound halves. Recipes are guides and I can't account for every variable that may arise. Ovens can run hot or cool, larger free standing ovens may take longer to cook than smaller wall ovens and electric ovens may cook faster than gas. It's important to cook to the proper temperature and not to time. That's why I mention to cook for the specified time or until the temperature reaches 165 F, which is a good temperature to ensure that the dark meat is cooked through.
I shared this recipe several years ago, when I was learning how to write the recipes I was developing (and all of the other things that go into blogging). With things as they are in the country right now I can hardly find chicken in the store. When I can find half chickens again, I wouldn't mind preparing the recipe and including the combined weight of the half chickens to be more clear. Thank you for your comment and feedback. Have a nice week and be well. -Kim
Gram
Has worked every time for me.
Claire Sauve
I hope to enjoy your recipes.Thank you.
Thateastsidekid
OMG I just discovered and tried this recipe. Wish i would’ve discovered it earlier. Its amazing! Preptime is so easy and quick and the result is delicous!! Thank u so much for posting this i am truly in awe.
Kim Hardesty
I'm thrilled you liked the recipe. I hope it turned out as juicy as mine. Thanks for taking the time to say hello and leave a comment. Enjoy your day. -Kim
Jonny
Easy recipe to follow and tasty! Half-chickens is where it's at people! I plan on using the leftovers for homemade chicken noodle soup!
anita gilliam
So we don't have to oil the sheet pan?
Kim Hardesty
Hi Anita. You can oil it if you want or even line the pan with parchment or foil. I just cook in straight on my sheet pan. Also, you can skip cooking the chicken in a pan/skillet and finish it under the broiler to brown and crisp up the skin -it may smoke a little. If you do this, I would cook it a little longer because it does cook in the pan/skillet a little before going into the oven. The chicken is done when the leg joint moves easily when you wiggle it by the drumstick, the juices run clear and it reaches 160-165 degrees on an instant read thermometer as measured at the thickest part of the bird. -Kim
june
I have been high-carbing, low-fat for three weeks and I have lost 15 lbs. I am convinced the weight loss for ANY diet is calorie related. I am not hungry. I am not depriving myself of anything, except baked goodies, sweets, ice cream, candy. I eat fruit for dessert. I drink tea instead of coffee, which for me always required cream. No more.
My favourite high-carb meal is pot barley cooked in my homemade chicken broth, with one egg poached in the barley last few minutes, soy sauce (minute amount), ginger and scallions.
I always roast half chickens because I don't want a lot of cooked chicken leftover. I do use some in soup, with the broth made from the bones.
Chelsea
50 minutes at 350 is nowhere near long enough/hot enough to cook a half chicken! Temperature was around 120 when I took it out after 50 minutes. Did another half hour at 350 and got it up to 140. Putting it in at 450 now and seeing what happens.
Kim
Hi Chelsea. The time I reported was how long it took my chickens to cook in the oven at 350 after browning well in a pan on the stove. I did let them sit out on the counter for 30 minutes to come to temperature before I began. I just added this to the post because not everyone knows to do that. Cooking it cold from the fridge will shock the meat and make it tough. It also takes longer to cook through. It sounds like you had some really big birds. -Kim
Michele
I made the best chicken ever! Never thought to sear it first! Thank you!
Thomas
Thanks for the recipe. As a single man I was surprised how good my meal turned out. The searing was the secret to moist chicken.
Kim
Great, Thomas. I'm glad the recipe worked out for you. Enjoy your week! -Kim
Candice
Thank you this was very easy direction and i love this site
Kim
You are very welcome, Candice. -Kim
Beth
I didn’t have a thermometer but hope it’s done!
Kim
If the legs wiggle it’s done, Beth. -Kim
John Y
I use a meat thermometer. But your alternative is brilliant. I'm on half chicken cos my pal and partner is in hospital. So nice to see recipes that are adaptable to my situation xxx
Kim Hardesty
Hi John. I wish your pal and partner a speedy recovery. -Kim
Beth
Thanks for the recipe... trying it right now!
Too bad I cannot add a photo, I jazzed up that helpless half chicken by placing rosemary & lemon under it's arm & leg & along it's side. Looks rather lovely v. Pathetic
Kim
Glad you were able to pretty him up, Beth. There are so many ways to roast a chicken and they are all good. Enjoy. -Kim
Matt
Very helpful! Tasted much better than the rotisserie from the grocery, too!
Kim
Great. It's so easy to do. I think it's better than rotisserie, too. -Kim
Chris
Have you tried doing a brine for 48 hours prior to cooking? Mix carrots a couple of onions some salary some bay leaves or rosemary in a brine bag with salt water and you will not have to cook the meat in a pan first. I know searing the meet will always locking some juices but if you do the brine instead of the partial pan cooking, The meet will literally fall off the bone. PS, I love your recipes
Kim
I have only brined Turkeys, Chris. I'm sure the method is wonderful on chickens, too. I actually started them in the pan because they cook fast enough that they don't brown very much. I'm sure you are going to convince someone to brine their next half chicken. Thank so much for sharing! -Kim
Chris
Love the recipe so far, but there's a big black pop up that won't go away in the middle of the recipe. I only read half . Real bummer. Can't stand when this happens.
Kim
I'm sorry Chris. I have mentioned it to my ad provider and they can't seem to track down the problem. Sometimes bad ads sneak in a bundle of good ads. I apologize. I'll continue to bring up the problem. Thank you for bringing it to my attention. -Kim
SC
Can you roast it in the frying pan without transferring it to a sheet pan?
Kim
Sure, SC. I had two, so I transferred to a sheet pan. -Kim
Dawn Morris
Wow maybe because it's 3:00 a.m ( my days and nights are mixed up ) but anywho I probably woke my whole house up laughing so hard.... yeah had the tears of laughter running down my face. I absolutely adore your wittiness and fun fun fun approach to cooking half a chicken! I totally get you feeling sad for the poor bird. I will have to check out more of your tips!
Kim
Hi Dawn, I'm sorry you're not sleeping... Luckily, a low carb diet may help with that. Out of thousands of people who have read that post, you are the only one who saw the humor! Thanks! It is a little sad looking, you have to admit. I'm chuckling a little myself after reading your comment. Thanks so much for letting me know I could give you a laugh! I hope you have a very nice week and are able to get some rest. Thanks, again! -Kim
Fiona
This is superb for a single person like me who doesn't need a whole chicken! I happened upon these half-chickens at the store and was so excited!
Kim
Hooray! I'm glad you are excited. They are so easy to cook. You could finish cooking the chicken in the toaster oven during the Summer to avoid turning on the oven, too. Thanks for your comment! :) -Kim
Jeanne
What temperature is the oven at?
Kim
Hi, Jeannie. The oven temperature is 350. I added it to the Roasting section in the recipe. Have a nice week! -Kim
Vicky
I like buying whole chickens because when I roast mine, I lift up the skin to create like a pocket for herb butter. I push it in so that it's covering the entire breasts under the skin and soaks into the chicken while baking!
Kim
Hello Vicky. Thanks for the great tip! It sounds delish. Thanks for commenting and have a super week. -Kim
Lauren @ Wicked Spatula
I literally laughed out loud while reading this...I'm exactly like you in the fact that I HATE dealing with a whole chicken. It totally grosses me out. I haven't seen chicken sold in half before but I usually buy the whole legs and breasts already butchered. It makes it super easy to roast and no ickiness in sight. Total comfort meal worthy.
Kim
Hi Lauren! I'm glad you appreciate my weirdness. It's funny, beef and pork don't usually bother me, it's just the chicken. Thanks for commenting. BTW, I have really been appreciating your food photography lately. Have a nice weekend! -Kim
phil
delicious
Kim
Hi Phil. Thank you very much! Have a nice week. -Kim