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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
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Preheat the oven to 400°F (204°C). Pat the half chicken dry with paper towels.
  2. Rub the chicken all over with olive oil, then season generously with salt, pepper, and paprika if using.
  3. 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.
  4. Roast uncovered for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
  5. Optional: Baste with melted butter halfway through roasting for extra richness and color.
  6. Remove from the oven and let the chicken rest for 10 minutes before slicing and serving.