Savory Roasted Half Chicken Recipe for Effortless Dinners

This roasted half chicken recipe, infused with garlic and thyme, is a juicy and elegant meal perfect for weeknight dinners.

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Prep Time 20

Cook Time 50

Resting Time 10

Total Time 1 20

Servings: 4 portions

Course: Lunch

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pounds Whole Chicken Use a smaller chicken for fewer servings.
4 tablespoons Unsalted Butter Place under the skin for added flavor.
2 tablespoons Olive Oil Helps achieve golden brown, crispy skin.
Kosher Salt Essential for seasoning.
Black Pepper Adjust to taste.

For the Seasoning

½ teaspoon Garlic Powder Can substitute with fresh garlic.
1 teaspoon Dried Thyme Alternatively, use other dried herbs.

Equipment

Oven
roasting pan
Kitchen Shears
meat thermometer
paper towels

Method

Preheat the oven to 400°F (200°C). Cut the chicken in half along the backbone for even cooking.
Prepare the chicken halves, breaking the breastplate bone for easier cutting.
Pat the chicken dry with paper towels to ensure crispy skin.
Loosen the skin and insert 1 tablespoon of butter into each pocket.
Drizzle olive oil and season generously with salt, pepper, garlic powder, and thyme.
Place the chicken in a roasting pan and roast at 400°F for about 20 minutes.
Lower oven temperature to 350°F (175°C) and continue roasting for 30 minutes, basting with pan juices.
Check internal temperature to ensure it reaches 165°F (74°C).
Let the chicken rest for 10 minutes before carving.
Carve the chicken into portions and serve.

Nutrition

Serving: 1portionCalories: 400kcalProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 500mgVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Allow chicken to rest for even cooking and better flavor distribution. Always check internal temperature for safety.

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