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GET IT NOWYou’ve probably roasted a whole chicken before, so unless you happened to get a half chicken at the store, why would you want to halve it to roast it? Actually, there’s a very good reason: more juicy, even cooking! My roasted half chicken comes out more tender than roasting it whole, not to mention faster and crispier. It’s just better all around. Whether you’ve got chicken halves already or a whole chicken just waiting for the perfect baked recipe, make this one with me and see why halves are better!
Why You Need My Half Chicken Recipe
- Extra tender and juicy – The problem with a whole chicken is that the breast dries out easily by the time the whole thing is cooked through. With my roasted half chicken, the thickness is more uniform throughout, so all the parts cook more evenly. And that means a juicier chicken breast!
- Easy step-by-step tutorial – It’s easier than it sounds! I’ll show you how to cut your chicken in half if it isn’t already (very similar to my spatchcock chicken), and then how to roast it to perfection. Don’t miss my tips for juicy results.
- Major flavor and crispy skin – This roasting method is already wonderful, but my special seasoning makes this baked half chicken even better. Garlic herb butter under the skin + olive oil and spices over it = major flavor for dinner! And the skin gets super crispy.
- Small batch dinner option – If you’re cooking for two, just cook one chicken half and freeze the other half for later!
Ingredients & Substitutions
Here I explain the best ingredients for my baked half chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Half Chicken:
I used a whole chicken and halved it myself — I’ll show you how to do this below.
- Don’t want to fuss with cutting it? Just grab already halved chicken from the store.
- Cooking only one half? Just adjust the servings on the recipe card below from 6 to 3, and it will give you the right amount of ingredients.
- Only want the breasts? You can roast split chicken breast like this instead.
Garlic Butter Under The Skin:
- Unsalted Butter – I love this brand. Let it soften at room temperature to make it easy to mash and spread.
- Fresh Herbs – I used fresh thyme and parsley this time, but fresh rosemary or sage also work nicely. You’ll need 2 tablespoons if using fresh herbs (which I recommend), or 2 teaspoons of dried herbs.
- Lemon Zest – I have this zester and love how effortless it makes the process. Save some lemon wedges for garnish!
- Garlic – Fresh works best, but 1/2 tablespoon of jarred minced garlic works. I don’t recommend garlic powder here.
- Sea Salt – You’ll season over the skin as well, but adding salt to the compound butter ensures that the meat underneath gets salted well!
Seasoning Over The Skin:
- Olive Oil – Gives the skin that crispy, golden texture! Avocado oil works, too.
- Spices – Paprika, sea salt, and black pepper. You can also season your half chicken with other spices, like my poultry seasoning or Cajun seasoning.
How To Cut A Chicken In Half
This method is similar to spatchcocking a chicken, but with one extra step—after spatchcocking, you cut the breast side in half. Here’s how to do it:
- Remove the spine. Place the chicken onto a large cutting board, breast side down. Using kitchen shears or a sharp knife, cut away the spine. (I find kitchen shears are easier.)
- Press to flatten. Open up the chicken like a book. Then, flip it over, chicken breast side up. Press down on the breast with the heel of your hand until you hear a snap to break the breastbone. (You can skip this step and proceed to step 3, but I find it easier to cut through if you flatten first.)
- Cut the chicken in half. Cut down the middle of the breast and through any cartilage, to split the chicken into two halves.
How To Roast Half A Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the compound butter. In a small bowl, mash together the butter, thyme, lemon zest, minced garlic, and sea salt.
- Spread butter under the skin. Dry the chicken with paper towels. Slide your hands under the chicken skin on the breast and legs to loosen it. Add dollops of compound butter underneath, then press over the skin to spread it evenly. Do this for both chicken halves.
- Season over the skin. Drizzle the olive oil over the skin, and sprinkle with paprika, sea salt, and black pepper. Make sure to get both sides!
- Roast half chicken in the oven. I highly recommend doing it on a rack fitted over a sheet pan. (I season my chicken right on the rack, but you could do it on your cutting board, too. Just make sure it’s skin-side up before roasting.)
- Let it rest. This is important to let the juices settle, so your roasted half chicken stays juicy inside! You can serve it simply as is, or garnish with fresh parsley and a squeeze of fresh lemon juice (like I did for some of my pictures).
My Recipe Tips
- Do you have to use a rack? No, but it’s the best! 😉 Some half chicken recipes roast it in a skillet, regular pan, or baking dish, but it turns out crispier and juicier on a rack. I use and love this set!
- Don’t have a rack? You can roast half chicken on a bed of onions instead! Just chop them into large squares and spread on your pan before placing the chicken halves on top. They’ll elevate the chicken, a little like a rack.
- Tent with foil if needed. If the skin is getting too dark and crispy but the internal temperature isn’t high enough yet, just tent the chicken with foil and keep roasting until it’s cooked through.
- The secret to juicy chicken is knowing when to take it out. I recommend using a probe thermometer like this that alerts you when meat hits the right temp, so you don’t have to keep opening the oven. The target temperature is 165 degrees F, but I like to pull it when the breast is around 162-163 degrees F, because it rises a few degrees while resting and turns out more juicy that way. You can use a regular instant-read thermometer, but the probe is in my top 5 favorite kitchen tools.
- Wondering what to do with the backbone? You can discard it, but I recommend using it with the pan juices to make gravy, or bone broth.
- How to carve: You can simply cut it into two pieces between the breast and chicken leg quarter, or separate the drumstick and thigh from there. I like to use sharp kitchen shears, but a knife works, too!
Serving Ideas
You can pair baked half chicken with any side dish you’d serve with other chicken cuts. Try these:
- Vegetables – Many of you know this is always my first choice! While the chicken roasts, whip up a side of sauteed green beans or fried brussels sprouts on the stovetop. You can also roast root vegetables on the same pan with the chicken, but you’ll need to pull them a little earlier.
- Starches – For a comforting meal, serve your oven roasted half chicken with air fryer potatoes (my kids’ fave), roasted sweet potatoes, rice, or for lighter options, cauliflower mash or quick frozen cauli rice.
- Salads – I’ve been obsessed with this fall salad this season. Chicken also pairs well with my broccoli cranberry salad, simple cucumber tomato salad, or really any salad.
More Roasted Chicken Recipes
If you like my half chicken recipe, try some of my other easy ways to roast chicken:
Roasted Half Chicken (Crispy, Juicy Recipe)
Make my juicy roasted half chicken with garlic herb butter and crispy skin. It's flavorful, easy to make, and perfect for dinner!
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Ingredients
Tap underlined ingredients to see the ones I use.
Chicken:
Compound Butter:
Topping:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Prep:
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Preheat the oven to 450 degrees F (232 degrees C). Place an oven-safe rack over a baking sheet (This is the set I use).
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If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This is not required but will help the chicken cook more evenly.)
Cut Chicken In Half:
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Place the chicken onto a cutting board, breast side down. Using kitchen shears or a sharp knife, cut away the spine. (You can discard it or use it to make gravy.)
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Use your hands to open up the chicken like a book, then flip it over, open side down. Use the heel of your hand to push down on the chicken breast and crush the breastbone (you will hear a snap).
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Use a sharp knife to cut through the center of the breast, making two halves. Place the halves onto the rack over the baking sheet.
Season:
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In a small bowl, mash together butter, thyme, lemon zest, minced garlic, and sea salt.
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Pat the chicken dry with paper towels.
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Run your hands under the chicken skin on the breast and legs to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath. Do this with both halves of the chicken.
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Drizzle the olive oil over the chicken skin. Sprinkle with sea salt, paprika, and black pepper, and rub to spread evenly.
Roast:
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Place the chicken on the rack, skin-sides up. Roast the half chicken in the oven for 40-50 minutes, until a thermometer in the thickest part of the meat reaches 162-165 degrees F (71 degrees C). (The temperature will rise a few degrees while resting.)
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Remove the chicken halves from the oven. Let them rest for 10 minutes before carving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/3 of a half chicken, or 1/6 of the entire chicken
- Tips: Check out my recipe tips above! I’ve got an option to use if you don’t have a rack (although I love and highly recommend this pan and rack set), as well as how to ensure the chicken is juicy and the skin is crispy. And when your half chicken is done, I have options to use the backbone and how to carve it.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I love shredding the chicken for an easy chicken salad sandwich or to toss into my favorite chicken bacon ranch casserole.
- Meal prep: You can cut, season, and butter the half chicken in advance. Just store in the fridge until ready to roast.
- Reheat: Warm in the oven at 350 degrees F.
- Freeze: Wrap tightly and store in a zip lock bag in the freezer for up to 3 months. You can freeze the half chicken whole, or remove the meat from the bones and just freeze that.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Roasted Half Chicken
Gratitude Moment
To say I love this sheet pan and rack set is an understatement, which is why you might notice I mentioned it a few times — and have it in several sizes.
I use it for cooking half a chicken like this, but also virtually any food that I want to get crispy in the oven. That includes oven bacon, bacon wrapped asparagus, baked chicken wings, and dozens of other recipes. It makes virtually every food crispier and more evenly cooked.
Sometimes it’s the little things that bring joy!
10 Comments
Melanie
0I can’t wait to make this for Easter this year. It looks amazing. I’ll let you know how it turns out. Thanks!!!🥰
Maya | Wholesome Yum
0Hope you love it, Melanie! Yes, please let me know how it goes.
Lauren
0This recipe was perfection! We got a half chicken from our meat share, so I followed the instructions for one half. It was juicy and crispy! I added carrots and baby potatoes with a little oil and scattered around the rack. Perfect winter dinner! Thank you!
Maya | Wholesome Yum
0I’m so glad you liked it, Lauren! Those sound like perfect additions for sides on the same pan. Stay warm!
Kelly Smith
0Can I use dried herbs?
Maya | Wholesome Yum
0Hi Kelly, Yes, you can. Just replace each tablespoon of fresh with a teaspoon of dried. Hope this helps!
John D
0We buy organic, totally free range completely and only outdoor raised chickens from a local farm. I had always cooked them the way my grandmother did simmering for about an hour or recently using my Instant Pot to simulate that method. And recently, Air Fried after cutting into the various parts of legs, thighs, wings, etc. I saw this recipe, and decided to roast the whole chicken. We both ( my wife of nearly 39 years and I) loved.
Maya | Wholesome Yum
0I’m so glad you and your wife loved this half chicken, John! Thank you for sharing.
Janice W
0Very explicit instructions made all so easy. Delicious too!
Maya | Wholesome Yum
0I’m glad the instructions were helpful, Janice, thank you! Enjoy!