Fantastic Roasted Chicken for a quick weeknight meal
This recipe is great for any day of the year and all seasons. These are the top reasons why we think you're going to like it too:
- chicken is quickly roasted (in about 35 - 40 minutes)
- it's juicy, golden-brown, and crispy outside
- the prep is effortless
- it feeds the whole family, and you can easily store or freeze any leftovers
How to make this Roasted Half Chicken at home
Making this roasted half chicken at home is quick and straightforward. You can make it if you're a beginner cook or advanced. We need three ingredients: whole chicken, canola oil, and spice mix. You can make your roasted chicken spice mix at home, or you can buy your favorite in your local store. We used this Kotanyi Roast chicken spice mix in this recipe. You can find the whole recipe with instructions below; here's a quick overview for easier prep.
- Using a sharp knife, cut the whole chicken in half.
- Season with spices and oil.
- Roast in the oven.
- Cut into slices and serve with your favorite side.
What to serve with Roasted Half Chicken
We can serve this sliced baked half chicken in salads, wraps, add to pasta, wrap in a tortilla or you can slice it and serve with your favorite side dish. We recommend:
- Kale Quinoa Salad with Sweet Potato
- Grilled Asparagus with White Beans
- Mlinci (baked noodles)
- Roasted Butternut Squash with Pancetta and Chestnuts
- Orange Glazed Carrots
- Baked Potato Wedges with Yogurt Dip
Storing and freezing
There are two ways to store this delicious roast chicken.
Keep the chilled homemade Roasted Half Chicken, in the fridge, for up to 4 days. Before serving, reheat in the microwave oven or using a skillet.
Feel free to freeze the Roasted Half Chicken too. Place it in a freezer-friendly container and place it in the freezer for up to a month. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a skillet.
Try these delicious chicken recipes too
- Roast Chicken with New Potatoes
- Perfect Crispy Roast Chicken
- Simple Chicken Paprikas
- Creamy Mushroom Chicken
- Instant Pot Shredded Chicken Breast
- Smoked Paprika Chicken Wings
- Sticky Chicken Wings
- Oven-Baked Chicken Thighs with Carrots
METHOD
-
preparation
Arrange the rack in the middle of the oven, then preheat the fan-assisted oven to 230 °C / 445 °F or the conventional oven to 240 °C / 465 °F. Line a baking sheet with parchment paper.
-
season the chicken
Place the chicken breast-side down with the wings facing toward you on the work surface. Use a sharp knife to cut the chicken in half. Pat the chicken dry with paper towels and place in a bowl. Season with canola oil and roast chicken spice mix. If this spice mix isn’t available in your country, use two tablespoons of your homemade spice mix. Combine rosemary, garlic powder, paprika powder, thyme, salt, and pepper. Optionally add a bit of harissa for some spiciness.
-
roast and serve
Place the chicken on the prepared baking sheet with the skin side up. Place in the preheated oven and roast on the middle rack for 35 - 40 minutes or until golden brown or a thermometer inserted into the thickest part of the meat registers 71 °C / 160 °F.
