How long do I need to bake a half chicken?

Since this is a whole chicken split into two halves, it will take less time to cook than leaving the chicken whole. Cooking it this way takes about 35-40 minutes.

How will I know when the chicken is done cooking?

There are three ways to ensure the chicken is cooked to at least 165°F. Use an instant-read thermometer to check the internal temperature in the thickest part of the thigh, wiggle the leg to check that it's nice and loose in the leg joint, and poke the thigh to check that clear juices run out. If the juice is red or pink, it's not cooked through yet. Put the chicken back in the oven and continue to check in 5-minute increments until it's cooked through.

Why is my chicken dry?

If your chicken is slightly dry, it could be because it was cooked too long or it didn't have enough time to rest on a cutting board after it was cooked. Resting time is very important, as it redistributes the juices back through the chicken as it cools.

Easy One-Pan Roasted Half Chicken Recipe

Name: Roasted Half Chicken
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 (4-5 pound) whole chicken; 4 Tbsp. unsalted butter, at room temperature; 2 tsp. smoked paprika; Juice of half a lemon, about 1 tablespoon; Kosher salt and fresh black pepper

Description

Roasted Half Chicken is easy to make by splitting a chicken in half and roasting both halves covered with butter, a zesty seasoning blend, and a squeeze of lemon juice.

Ingredients

Scale

1 (4-5 pound) whole chicken
4 Tbsp. unsalted butter, at room temperature
2 tsp. smoked paprika
Juice of half a lemon, about 1 tablespoon
Kosher salt and fresh black pepper

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Instructions

Remove the chicken giblets, trim any excess fat, and pat the chicken dry with a few sheets of paper towels.
Lay the chicken on a large cutting board breast side down with the neck facing up. With sharp kitchen shears cut along one side of the chicken spine, separating it from the ribs. Be sure to cut as close to the spine as you can so that you do not end up discarding any more of the chicken meat than necessary. Repeat on the other side of the spine.
Flip the chicken over onto its back, and firmly cut the cartilage and soft bone down the middle of the breasts so the two halves come apart. Place both chicken halves on a clean cutting board lined with a few layers of paper towels. Rest for 30 minutes at room temperature.
Preheat the oven to 425 degrees F.
Pat dry the chicken one more time with a clean paper towel and transfer to a baking sheet or oven safe-skillet.
Rub the chicken all over with softened butter. It helps to have the chicken as dry as possible and the butter really softened for this step.
Sprinkle the skin and underside of the chicken with paprika. Next, liberally season with salt. Make sure to pick up the chicken and salt all over, including the skin, underside of the meat, under wings, and legs. Lastly, season with black pepper and squeeze fresh lemon juice over the chicken.
Roast the chicken for 35-40 minutes. Chicken is done when internal temperature registers at 165F or until juices run clear when you cut between a leg and thigh.
Remove the chicken from the oven. Cover loosely with aluminum foil and rest for 10-15 minutes before serving.

Notes

Butter: Feel free to use salted butter just make sure to adjust the salt.
Paprika: I like using smoked paprika for a smoky flavor but regular paprika can be used instead.
Leftovers: Store leftover chicken in an airtight container for up to 4 days or freeze for 3 months.

Nutrition

Serving Size: 4-6 ounces meat only
Calories: 521
Sugar: 0.2 g
Sodium: 165.2 mg
Fat: 18.9 g
Carbohydrates: 1 g
Protein: 81.9 g
Cholesterol: 289.2 mg