Roasted Half Chicken

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

If you have purchased a whole chicken, you will need to cut the chicken in half at this time. Start by placing the chicken breast side down on a cutting board and snipping to the left or right of the backbone.

Step 3

Complete this step on the opposite side, and remove the backbone. Tip: hang on to this if you like making your own chicken stock or chicken broth! You can freeze it to use when you make your next chicken soup.

Step 4

Flip the chicken over. Place both hands flat on the breastplate and, using the weight of your body, press down to break the bone in the center. You will hear it snap. Then grab your kitchen shears or a knife and cut through the skin holding the bird together.

Step 5

Lay the chicken on a baking sheet or in a roasting pan and pat the chicken dry with paper towels.

Step 6

Loosen the skin around the breast and push about 1 tablespoon of butter underneath, flattening along the chicken to create an even layer. Be sure not to tear the skin. Repeat this step on the opposite side.

Step 7

Loosen the skin around the leg and push about 1 tablespoon of butter underneath, pressing along the chicken to create an even layer.

Step 8

Rub the chicken all over with olive oil, then season the chicken liberally with salt and pepper. Add the thyme and garlic powder in an even layer.

Step 9

Place the baking sheet with the chicken in the preheated oven and cook for 20 minutes. Lower the temperature of the oven to 350 degrees. Remove the chicken from the oven and baste with the pan juices.

Step 10

Return the chicken to the oven and cook for another 30 minutes. Check to ensure the internal temperature has reached 165 degrees Fahrenheit, let the chicken rest for about 10 minutes, carve, then serve!