Easy Sheet Pan Roasted Half Chicken Recipe
This Roasted Half Chicken recipe is coated in a delicious herb rub and then roasted to perfection. The juicy meat and crispy skin come together to make a meal that’s sure to please.
This recipe is perfect for any occasion, from weeknight dinners to special occasions like Thanksgiving or Christmas. Any time you are looking for a delicious and easy meal, this roast chicken recipe is the perfect option.
Table of Contents
Why You’ll Love This Recipe
- All you need is a few simple pantry ingredients and a few minutes of prep time.
- The herb rub adds so much flavor to the chicken, making it juicy and full of flavor.
- It’s budget-friendly, so you don’t have to worry about spending a lot of money at the grocery store.
Ingredients Needed
You only need a few simple ingredients to help make this roasted half chicken. The next time you are in the grocery store pick up a few of your favorite root vegetables, and a whole chicken so you can enjoy this stress-free weeknight meal with your family.
- whole chicken, cut in half. Review this video for steps on how to halve a chicken.
- olive oil
- paprika – I like using smoked paprika for the depth of flavor it adds.
- garlic powder
- dried thyme
- dried rosemary
- Salt and black pepper, to taste
- lemon, sliced
- Assorted root vegetables peeled and cut into 2-inch chunks, for roasting (pictured 2 carrots, 2 sweet potatoes, 4 small russet potatoes)
- Fresh herbs like rosemary and thyme (for garnish)
Equipment
This is a quick overview of the tools that you will need to make this delicious recipe.
- Small bowl
- Large baking sheet
How to Make This Roasted Half Chicken Recipe
Making this roasted chicken is easier than you think! Follow the step-by-step instructions here or in the recipe card at the bottom of this post and you will have a hearty and comforting meal that your family will rave about.
Step 1: Preheat the oven and prepare your baking dish.
Preheat your oven to 400°F (200°C). Line a large-rimmed baking sheet with aluminum foil for easy cleanup.
Step 2: Mix the seasonings.
Whisk together the paprika, garlic powder, dried thyme, dried rosemary, salt, and black pepper in a small mixing bowl.
Step 3: Dry the chicken and then season it.
With a paper towel, gently pat the chicken. Season the chicken with half of the prepared spices. Gently lift the skin and rub some seasoning directly onto the meat.
Step 4: Place the lemon slices on top of the chicken
Put the seasoned chicken on a foil-lined baking sheet. Tuck the lemon slices underneath the chicken for added flavor.
Step 5: Season the vegetables
In a medium bowl, toss the root vegetables in the olive oil. Then, toss the vegetables with the remaining seasoning blend.
Step 6: Add the Vegetables and Cook
Arrange the vegetables around the chicken halves.
Place the chicken in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching the bone.
Cooking times may vary based on your oven and the size of the chicken, so it’s essential to use a meat thermometer to ensure doneness.
Step 7: Allow the chicken to rest before slicing
Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, keeping it moist.
Substitutions and Additions
- Out of olive oil? You will still get crisp skin on your chicken if you rub it with vegetable oil or melted butter. Avocado oil can also be used if that’s what you have on hand.
- Feel free to get creative with the seasonings for your chicken. Use different herbs or even more herbs for extra flavor. This recipe is so easy to customize. If you have this Poultry Seasoning on hand, then you are all set!
- You can change up the vegetables that you roast with this delicious chicken. I like to use potatoes, carrots, and sweet potatoes. However, you could also add in a sliced yellow onion, or even some celery stalks.
- For some extra zing and bright flavors try garnishing your chicken with a squeeze of fresh lemon juice, a sprinkle of grated lemon zest, or even some fresh parsley for color.
Storage
Store leftover roasted chicken in an airtight container in the fridge for 2-3 days.
Serving Suggestions
This delicious recipe can be served on its own as a full meal or you can add a green vegetable with it. This Shaved Brussels Sprouts Salad is a great side dish to pair with this meal, and you can make it ahead to save time in the kitchen, These Roasted Green Beans with Parmesan are another tasty side to pair with this chicken, you already have the oven on, so why not pop these into the oven?
Sandra’s Pro Tips
- I’ve found that using sharp kitchen shears is the best way to cut up a whole chicken. However, if you don’t have kitchen shears on hand you can use a sharp knife instead.
- Use paper towels or a clean dish towel to pat the chicken dry. Drying the chicken skin will help your skin turn golden brown and crispy in the oven. It’s worth the couple extra minutes, I promise.
- By using a large rimmed baking sheet you can give the chicken halves a little space and this will allow them to cook faster in the oven. If you are using a roasting pan instead of a baking sheet you may need to add additional cooking time.
- Once your chicken is finished roasting, you can remove the chicken and vegetables from the baking sheet, and make a pan gravy in a skillet or saucepan with the leftover pan juices if you like gravy on your chicken.
FAQs
The best way to reheat roast chicken is to preheat your oven to 325°F and place the chicken in a covered dish with 1/4 cup of water or chicken broth. Bake for 12-15 minutes, until heated through.
Chicken should reach an internal temperature of 165°F. Make sure to use an instant-read thermometer and check the temperature in the thickest part of your chicken half for the most accurate results.
Yes, leftover roasted chicken can be frozen for up to 3 months. Be sure to wrap it tightly in a plastic bag and squeeze out any excess air before sealing. When ready to use, defrost the chicken overnight in your refrigerator and reheat as desired.
More Chicken Recipes You May Enjoy
For an additional one-pot meal be sure to try this Tender Slow Cooker Pot Roast Recipe too!
Easy Sheet Pan Roasted Half Chicken Recipe
Equipment
- small bowl
- Large baking sheet
- Sharp knife or poultry shears
Ingredients
- 1 whole chicken halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and black pepper to taste
- 1 lemon sliced
- 6 cups Assorted root vegetables peeled and cut into 2 inch chunks for roasting
- Fresh herbs like rosemary and thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil or parchment paper.
- In a small bowl, whisk together the paprika, garlic powder, dried thyme, dried rosemary, salt and black pepper. Set aside.
- With a paper towel blot the chicken. Add half of the seasoning mixture all over the chicken, making sure to coat it evenly, both on the skin and under the skin (gently lift the skin gently and rub some seasoning directly onto the meat).
- Put the seasoned chicken on the prepared sheet pan. For extra flavor, tuck lemon slices underneath the chicken.
- In a medium bowl, toss the diced vegetables in the remaining olive oil. Then, fold in the remaining seasoning mix in the vegetables. Arrange the vegetables around the chicken halves.
- Roast the chicken in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching the bone. Cooking times may vary based on your oven and the size of the chicken, so it’s essential to use a meat thermometer to ensure doneness.
- Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, keeping it moist.
Notes
-
- Feel free to get creative with the seasonings for your chicken. Use different herbs or even more herbs for extra flavor. This recipe is so easy to customize. If you have this Poultry Seasoning on hand, then you are all set!
-
- You can change up the vegetables that you roast with this delicious chicken. I like to use potatoes, carrots, and sweet potatoes. However, you could also add in a sliced yellow onion, or even some celery stalks. Pictured are 2 carrots, 2 sweet potatoes, 4 small russet potatoes.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
