oven roasted half chicken

Perfectly roasted half chicken that has amazingly crispy skin and juicy white and dark meat, all finished with a delicious roasted chicken pan gravy

Cast Iron Roasted Half Chicken with Pan Gravy

chicken

olive oil

kosher salt

black pepper

Optional onion

tbsp all purpose flour

chicken broth

tbsp heavy whipping cream

tsp black pepper

To cut your whole chicken in to 2 halves place the chicken breast side down. Find the backbone in the middle. Cut on either side and remove the backbone completely.You can either discard the backbone or save for stock and broth. Pro Tip: you may need to use a sharp knife AND kitchen scissors to get through some bones.

Now flip the chicken breast side up. With your hands press in the very center of the bird, breaking the breast bone. You will hear a pop or feel the chicken give (this is also called a &quot;spatchcock chicken&quot; at this point.Using a very sharp and large knife cut through the center, between the two breasts.

Now you should have two halves. We will cook one now. You can salt and pepper the other one, wrap it in plastic wrap then foil and pop in a freezer safe baggie and keep in the freezer for up to 3 months!

Cutting a Half Chicken

Preheat the oven to 400°.

Start with your cast iron over medium heat on the stove top. Add the 1/4 cup oil and let it heat up.

Meanwhile season all sides of the chicken generously with kosher salt and black pepper.

Lay the chicken, skin side down, in the hot oil. Lay a piece of parchment or foil over the bird and then add a heavy cast iron pot or Dutch oven (or large/heavy cans) on top of the chicken to weigh it down. (This allows more of the chicken skin to come in contact with the pan and become nice and golden crispy!!!)Pro Tip: if your chicken is larger than the weight you are using, move the weight around a few times during the browning process. This will ensure all the parts get golden and crispy.Crisp the skin for about 8-10 minutes.

Now flip the bird over so it is skin side up in the pan. Optionally nestle the cut onion around the sides of the chicken. This will help prevent oil splatter in the oven.

Pop in the oven and bake for 35-40 minutes until it reaches 165° internal temp. in the center of the breast.If the skin is starting to look a little dark OR if the pan is spattering oil in your oven you can lay a foil &quot;tent&quot; over the chicken while it finishes roasting.Pro Tip: Chicken sizes can vary A LOT, so make sure you check the temp of your chicken. You do not want to eat raw chicken!!

Let your chicken rest out of the oven for  minutes before cutting.

Roasting

Remove the roasted chicken from the pan and set aside.

Place the cast iron skillet over medium heat on the stove top.

Sprinkle flour into the pan juices and whisk for 1 minutes.

Slowly whisk in the chicken broth.

Once it is thickened pour in the heavy cream and black pepper. Stir and taste for seasoning.

Serve on the side of the roasted chicken (and over potatoes if you have a side dish!!)

Roasted Chicken Pan Gravy

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625752933/cc9kbzdxsninf1ob5jxg.mp4

Learn how to cut a whole chicken into two halves. Then make an amazing Cast Iron Roasted Half Chicken with amazing pan gravy.

How To Cut a Chicken in Half

This roasted half chicken recipe creates the most delicious, golden brown, juicy result you&#039;ve ever tasted. It has crisp skin lightly seasoned with garlic and thyme and tender, succulent meat. Best of all, this half roasted chicken is elegant enough for a special occasion but easy enough for a stress-free weeknight meal.

Roasted Half Chicken

butter (unsalted)

kosher salt (see note 2)

garlic powder

thyme

Preheat the oven to 400 degrees Fahrenheit.

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.

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.

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.

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

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.

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

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.

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.

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!

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Top 2 oven roasted half chicken recipes from across the web

The most viewed oven roasted half chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cast Iron Roasted Half Chicken with...

Roasted Half Chicken

The most viewed oven roasted half chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine