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Roasted half chicken served with mashed potatoes, roasted carrots, and gravy, garnished with rosemary on a white plate

Roasted Half Chicken

Juicy, flavorful roasted half chicken with crispy skin and tender meat, perfect for an easy weeknight dinner or special family meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 480 kcal

Equipment

  • Roasting pan or baking dish
  • Meat thermometer
  • Basting brush (optional)

Ingredients
  

Main Ingredients

  • 1 half chicken about 1.5 to 2 pounds
  • 2 tbsp olive oil
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 3 cloves garlic smashed
  • 2 sprigs fresh rosemary or thyme, sage

Optional Flavor Boosters

  • 1 lemon sliced
  • 1 tsp paprika for color and extra flavor
  • 1 tbsp butter for basting or richness

Instructions
 

  • Preheat the oven to 400°F (204°C). Pat the half chicken dry with paper towels.
  • Rub the chicken all over with olive oil, then season generously with salt, pepper, and paprika if using.
  • Place the chicken skin-side up in a roasting pan or baking dish. Arrange garlic cloves, fresh herbs, and lemon slices around the chicken if desired.
  • Roast uncovered for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
  • Optional: Baste with melted butter halfway through roasting for extra richness and color.
  • Remove from the oven and let the chicken rest for 10 minutes before slicing and serving.
Keyword Half Chicken, Oven Roasted, Roasted Chicken