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Oven Roasted Half Chicken

A simple and delicious recipe for roasting half a chicken to achieve crispy skin and juicy meat, perfect for busy evenings or cozy weekends.
Imprimer la recette Pin Recipe
Temps de préparation 20 minutes
Temps de cuisson 55 minutes
Temps total 1 heure 15 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 1 half chicken Half chicken, bone-in and skin-on, about 2.5 to 3.5 pounds Many grocery stores sell half chickens already split.
  • 2-3 tablespoons Olive oil or melted butter Used to coat chicken for crisp skin.
  • to taste teaspoons Kosher salt and black pepper Season generously for flavor.
  • to taste teaspoons Garlic powder and onion powder Adds everyday flavor.
  • to taste teaspoons Smoked paprika For color and a warm note.
  • 1 lemon Lemon, cut in wedges Used for flavor during roasting.
  • as needed Fresh herbs like thyme or rosemary Optional but adds freshness.
  • a pinch teaspoons Chili flakes or cayenne Optional for a spicy kick.
Extras
  • 1 pan Sheet pan or roasting pan with a rack For circulation and even browning.
  • 1 Instant-read thermometer For checking chicken doneness.

Method
 

Preparation
  1. Take the chicken out of the fridge and let it sit at room temp for 15 to 20 minutes while the oven preheats to 400 to 425 F.
  2. Pat the chicken thoroughly dry and rub with oil or melted butter all over.
  3. Season generously with salt, pepper, garlic powder, onion powder, and paprika.
  4. If using herbs, tuck a few under the skin and sprinkle some on top.
  5. Set the chicken skin side up on a greased rack set over a sheet pan.
Cooking
  1. Roast on the middle rack for 45 to 55 minutes for a 3 pound half chicken, rotating halfway through if desired.
  2. Tent loosely with foil during the last 10 minutes if necessary to prevent over-browning.
  3. Check for doneness with the thermometer; breast should reach 165 F, thigh around 175 F.
Resting and Serving
  1. Let the chicken rest for 10 minutes before slicing to keep the juices inside.
  2. Spoon pan juices over the top and squeeze fresh lemon juice before serving.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat in a 350 F oven for 10 to 15 minutes to restore crispness.