Moist, tender meat with crispy, perfectly seasoned skin. This Roasted Half Chicken is a must-try!
When I was fresh out of college and confronted with the real world, meal prepping and carving out time to cook (while working a 40-hour week) wasn’t always easy. Store-bought rotisserie chickens were my go-to. I would use them for all sorts of meals, dicing the meat and topping salads, rice bowls, and filling tacos. I am grateful to have more time now, making store-bought rotisserie chickens a thing of the past. These days, I’m all about cooking from scratch in the comfort of my own home, and there’s nothing quite as satisfying as roasting a chicken.
I love how the aromas spread through the house as the chicken cooks, but what I love most is how roast chicken can be seasoned in so many delicious ways. In this tempting recipe, I use garlic powder, thyme, and olive oil. This combination infuses the chicken with incredible flavor. And wait till you savor its crispy skin and moist, tender meat! Any leftovers (if there are any!) can be used in lunches or dinners throughout the week.
Is Roasted Half Chicken Healthy?
This recipe uses a number of ingredients which each have health benefits of their own. Chicken is a lean source of protein, which aids in building muscle and is a vital nutrient for your body. Olive oil contains healthy fats and garlic is known to boost immunity. For a complete and balanced meal, add a side of vegetables to your meal and a healthy starch.
One-Pan Hit
If you are going to roast a half or whole chicken, I suggest you add some potatoes and vegetables to your baking tray to make a delicious one-pan meal. You can add everything from root vegetables such as carrots, parsnips and turnips, to cruciferous vegetables such as Brussels sprouts and broccoli. For a more colorful dish with more summery flavors, add bell peppers and cherry tomatoes. A mix of fresh mushrooms will also add lots of autumnal flavors to a roast chicken. Play around with the ingredients and have fun with this dish!
How to make ahead and store
The chicken can be seasoned a day in advance, covered with foil, and stored in the fridge. Once cooked and cool enough to handle, leftover roast chicken should be removed from the bone and refrigerated within 2 hours. Stored in an airtight container, leftovers will keep for up to 3 days. They can also be frozen for up to 4 months.
Serving Suggestions
Serve your chicken with a side of these delicious Roasted Red Potatoes or Yukon Gold Mashed Potatoes and pair it with a simple salad full of crisp greens. Or dice up your chicken and use it to top rice bowls. For more colorful sides, take a look at this Roasted Brussels Sprouts And Carrots recipe, or serve it with these delicious Garlic Mushrooms. The options are endless. Enjoy it fresh out of the oven or store for later use.
Ingredients
- 1 whole chicken about 4 pounds, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees F.
- Pat the chicken halves dry with paper towels. Rub each half with olive oil.
- Season the chicken liberally with salt, pepper, thyme, and garlic powder.
- Place the chicken halves, skin side up, on a roasting pan.
- Roast in the preheated oven for about 50 minutes, or until the internal temperature reaches 165 degrees F and the skin is golden and crispy.
- Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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