Ingredients & Substitutions
Here I explain the best ingredients for my baked half chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Roast Half A Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Don’t want to fuss with cutting it? Just grab already halved chicken from the store. Cooking only one half? Just adjust the servings on the recipe card below from 6 to 3, and it will give you the right amount of ingredients.
Do you have to use a rack? No, but it’s the best! 😉 Some half chicken recipes roast it in a skillet, regular pan, or baking dish, but it turns out crispier and juicier on a rack. I use and love this set! Don’t have a rack? You can roast half chicken on a bed of onions instead! Just chop them into large squares and spread on your pan before placing the chicken halves on top. They’ll elevate the chicken, a little like a rack. Tent with foil if needed. If the skin is getting too dark and crispy but the internal temperature isn’t high enough yet, just tent the chicken with foil and keep roasting until it’s cooked through. The secret to juicy chicken is knowing when to take it out. I recommend using a probe thermometer like this that alerts you when meat hits the right temp, so you don’t have to keep opening the oven. The target temperature is 165 degrees F, but I like to pull it when the breast is around 162-163 degrees F, because it rises a few degrees while resting and turns out more juicy that way. You can use a regular instant-read thermometer, but the probe is in my top 5 favorite kitchen tools. Wondering what to do with the backbone? You can discard it, but I recommend using it with the pan juices to make gravy, or bone broth. How to carve: You can simply cut it into two pieces between the breast and chicken leg quarter, or separate the drumstick and thigh from there. I like to use sharp kitchen shears, but a knife works, too!
Vegetables – Many of you know this is always my first choice! While the chicken roasts, whip up a side of sauteed green beans or fried brussels sprouts on the stovetop. You can also roast root vegetables on the same pan with the chicken, but you’ll need to pull them a little earlier. Starches – For a comforting meal, serve your oven roasted half chicken with air fryer potatoes (my kids’ fave), roasted sweet potatoes, rice, or for lighter options, cauliflower mash or quick frozen cauli rice. Salads – I’ve been obsessed with this fall salad this season. Chicken also pairs well with my broccoli cranberry salad, simple cucumber tomato salad, or really any salad.
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Tips: Check out my recipe tips above! I’ve got an option to use if you don’t have a rack (although I love and highly recommend this pan and rack set), as well as how to ensure the chicken is juicy and the skin is crispy. And when your half chicken is done, I have options to use the backbone and how to carve it. Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I love shredding the chicken for an easy chicken salad sandwich or to toss into my favorite chicken bacon ranch casserole. Meal prep: You can cut, season, and butter the half chicken in advance. Just store in the fridge until ready to roast. Reheat: Warm in the oven at 350 degrees F. Freeze: Wrap tightly and store in a zip lock bag in the freezer for up to 3 months. You can freeze the half chicken whole, or remove the meat from the bones and just freeze that.
I use it for cooking half a chicken like this, but also virtually any food that I want to get crispy in the oven. That includes oven bacon, bacon wrapped asparagus, baked chicken wings, and dozens of other recipes. It makes virtually every food crispier and more evenly cooked. Sometimes it’s the little things that bring joy!
