FREE 5-Ingredient Recipe EBook

• Why You Need My Half Chicken Recipe
• Ingredients & Substitutions
• How To Cut A Chicken In Half
• How To Roast Half A Chicken
• My Recipe Tips
• Serving Ideas
• More Roasted Chicken Recipes
• Roasted Half Chicken (Crispy, Juicy Recipe) Recipe card
• Gratitude Moment
• Recipe Reviews

You’ve probably roasted a whole chicken before, so unless you happened to get a half chicken at the store, why would you want to halve it to roast it? Actually, there’s a very good reason: more juicy, even cooking! My roasted half chicken comes out more tender than roasting it whole, not to mention faster and crispier. It’s just better all around. Whether you’ve got chicken halves already or a whole chicken just waiting for the perfect baked recipe, make this one with me and see why halves are better!

Why You Need My Half Chicken Recipe

• Extra tender and juicy – The problem with a whole chicken is that the breast dries out easily by the time the whole thing is cooked through. With my roasted half chicken, the thickness is more uniform throughout, so all the parts cook more evenly. And that means a juicier chicken breast!
• Easy step-by-step tutorial – It’s easier than it sounds! I’ll show you how to cut your chicken in half if it isn’t already (very similar to my spatchcock chicken ), and then how to roast it to perfection. Don’t miss my tips for juicy results.
• Major flavor and crispy skin – This roasting method is already wonderful, but my special seasoning makes this baked half chicken even better. Garlic herb butter under the skin + olive oil and spices over it = major flavor for dinner ! And the skin gets super crispy.
• Small batch dinner option – If you’re cooking for two, just cook one chicken half and freeze the other half for later!

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 .

The Half Chicken:

I used a whole chicken and halved it myself — I’ll show you how to do this below .

• 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.
• Only want the breasts? You can roast split chicken breast like this instead.

Garlic Butter Under The Skin:

• Unsalted Butter – I love this brand . Let it soften at room temperature to make it easy to mash and spread.
• Fresh Herbs – I used fresh thyme and parsley this time, but fresh rosemary or sage also work nicely. You’ll need 2 tablespoons if using fresh herbs (which I recommend), or 2 teaspoons of dried herbs.
• Lemon Zest – I have this zester and love how effortless it makes the process. Save some lemon wedges for garnish!
• Garlic – Fresh works best, but 1/2 tablespoon of jarred minced garlic works. I don’t recommend garlic powder here.
• Sea Salt – You’ll season over the skin as well, but adding salt to the compound butter ensures that the meat underneath gets salted well!

Seasoning Over The Skin:

• Olive Oil – Gives the skin that crispy, golden texture! Avocado oil works, too.
• Spices – Paprika , sea salt, and black pepper. You can also season your half chicken with other spices, like my poultry seasoning or Cajun seasoning .

How To Cut A Chicken In Half

This method is similar to spatchcocking a chicken , but with one extra step—after spatchcocking, you cut the breast side in half. Here’s how to do it:

1. Remove the spine. Place the chicken onto a large cutting board, breast side down. Using kitchen shears or a sharp knife , cut away the spine. (I find kitchen shears are easier.)
2. Press to flatten. Open up the chicken like a book. Then, flip it over, chicken breast side up. Press down on the breast with the heel of your hand until you hear a snap to break the breastbone. (You can skip this step and proceed to step 3, but I find it easier to cut through if you flatten first.)

1. Cut the chicken in half. Cut down the middle of the breast and through any cartilage, to split the chicken into two halves.

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 .

1. Make the compound butter. In a small bowl, mash together the butter, thyme, lemon zest, minced garlic, and sea salt.
2. Spread butter under the skin. Dry the chicken with paper towels. Slide your hands under the chicken skin on the breast and legs to loosen it. Add dollops of compound butter underneath, then press over the skin to spread it evenly. Do this for both chicken halves.

1. Season over the skin. Drizzle the olive oil over the skin, and sprinkle with paprika, sea salt, and black pepper. Make sure to get both sides!
2. Roast half chicken in the oven. I highly recommend doing it on a rack fitted over a sheet pan . (I season my chicken right on the rack, but you could do it on your cutting board, too. Just make sure it’s skin-side up before roasting.)
3. Let it rest. This is important to let the juices settle, so your roasted half chicken stays juicy inside! You can serve it simply as is, or garnish with fresh parsley and a squeeze of fresh lemon juice (like I did for some of my pictures).

My Recipe Tips

• 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!

Serving Ideas

You can pair baked half chicken with any side dish you’d serve with other chicken cuts. Try these:

• 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.

More Roasted Chicken Recipes

If you like my half chicken recipe, try some of my other easy ways to roast chicken:

Ingredients

Tap underlined ingredients to see the ones I use.

Chicken:

• 5 lb Whole chicken (or 2 chicken halves) ▢

Compound Butter:

• 6 tbsp Unsalted butter (softened at room temperature) ▢
• 1 tbsp Fresh thyme ▢
• 1 tbsp Fresh parsley ▢
• 1 tsp Lemon zest ▢
• 4 cloves Garlic (minced) ▢
• 2 tsp Sea salt ▢

Topping:

• 2 tbsp Olive oil ▢
• 1 tsp Sea salt ▢
• 1 tsp Paprika ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Prep:

1. Preheat the oven to 450 degrees F (232 degrees C). Place an oven-safe rack over a baking sheet ( This is the set I use ).
2. If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This is not required but will help the chicken cook more evenly.)

Cut Chicken In Half:

1. Place the chicken onto a cutting board, breast side down. Using kitchen shears or a sharp knife , cut away the spine. (You can discard it or use it to make gravy.)
2. Use your hands to open up the chicken like a book, then flip it over, open side down. Use the heel of your hand to push down on the chicken breast and crush the breastbone (you will hear a snap).
3. Use a sharp knife to cut through the center of the breast, making two halves. Place the halves onto the rack over the baking sheet.

Season:

1. In a small bowl, mash together butter, thyme, lemon zest, minced garlic, and sea salt.
2. Pat the chicken dry with paper towels.
3. Run your hands under the chicken skin on the breast and legs to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath. Do this with both halves of the chicken.
4. Drizzle the olive oil over the chicken skin. Sprinkle with sea salt, paprika, and black pepper, and rub to spread evenly.

Roast:

1. Place the chicken on the rack, skin-sides up. Roast the half chicken in the oven for 40-50 minutes , until a thermometer in the thickest part of the meat reaches 162-165 degrees F (71 degrees C). (The temperature will rise a few degrees while resting.)
2. Remove the chicken halves from the oven. Let them rest for 10 minutes before carving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/3 of a half chicken, or 1/6 of the entire chicken

• 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 provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Half Chicken

Gratitude Moment

To say I love this sheet pan and rack set is an understatement, which is why you might notice I mentioned it a few times — and have it in several sizes.

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!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Half Chicken (Crispy, Juicy Recipe)

Make my juicy roasted half chicken with garlic herb butter and crispy skin. It’s flavorful, easy to make, and perfect for dinner!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-half-chicken/

Ingredients

Chicken:

• 5 lb Whole chicken (or 2 chicken halves)

Compound Butter:

• 6 tbsp Unsalted butter (softened at room temperature)
• 1 tbsp Fresh thyme
• 1 tbsp Fresh parsley
• 1 tsp Lemon zest
• 4 cloves Garlic (minced)
• 2 tsp Sea salt

Topping:

• 2 tbsp Olive oil
• 1 tsp Sea salt
• 1 tsp Paprika
• 1/4 tsp Black pepper

Instructions

Prep:

1. Preheat the oven to 450 degrees F (232 degrees C). Place an oven-safe rack over a baking sheet ( This is the set I use ).
2. If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This is not required but will help the chicken cook more evenly.)

Cut Chicken In Half:

1. Place the chicken onto a cutting board, breast side down. Using kitchen shears or a sharp knife , cut away the spine. (You can discard it or use it to make gravy.)
2. Use your hands to open up the chicken like a book, then flip it over, open side down. Use the heel of your hand to push down on the chicken breast and crush the breastbone (you will hear a snap).
3. Use a sharp knife to cut through the center of the breast, making two halves. Place the halves onto the rack over the baking sheet.

Season:

1. In a small bowl, mash together butter, thyme, lemon zest, minced garlic, and sea salt.
2. Pat the chicken dry with paper towels.
3. Run your hands under the chicken skin on the breast and legs to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath. Do this with both halves of the chicken.
4. Drizzle the olive oil over the chicken skin. Sprinkle with sea salt, paprika, and black pepper, and rub to spread evenly.

Roast:

1. Place the chicken on the rack, skin-sides up. Roast the half chicken in the oven for 40-50 minutes , until a thermometer in the thickest part of the meat reaches 162-165 degrees F (71 degrees C). (The temperature will rise a few degrees while resting.)
2. Remove the chicken halves from the oven. Let them rest for 10 minutes before carving.

Maya’s Recipe Notes

Serving size: 1/3 of a half chicken, or 1/6 of the entire chicken

• 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 provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)