Mama used to roast her chicken whole. I get it- there's something marvelous about that beautiful, whole chicken coming out of the oven. But let's face it- unless you have a rotisserie set up, well, the oven-roasted chicken can be a guessing game. But if you cut the chicken in half, you can end up with a much juicier chicken that cooks faster and better.
To set the stage for this, the first thing you should do is check for unplucked feathers and pull them. Then, if there are any gizzards or necks, pull them out of the cavity and clean the inside, pulling out anything that's hanging around.
Remove the chicken to a prepared pan (oiled foil covered pan works well) and pat dry on all sides.
You'll want to prepare your spices in a separate container so they're ready to go. Rub down the chicken, on all sides, with your spices of choice.
Let it sit in the fridge while you wait for the oven to heat to 425.
Now, remove the chicken and place it in the oven.
I like a basic rub:
- 2 tbsp EVOO
- 1 tsp each: garlic powder, onion powder, paprika of choice, dried thyme
- 1/2 tsp each: black pepper, dried rosemary
- Place chicken skin-side up on a roasting rack set over a baking sheet.
- Roast approximately 45–60 minutes, depending on the size of the chicken.
- Check temperature with a meat thermometer.
Chicken should reach 165°F in the thickest part of the breast and the innermost part of the thigh, avoiding the bone.
Remove from oven and let rest 10–15 minutes before carving.
Alternate Recipe
Easy Oven-Roasted Spatchcock Chicken
- 1 whole chicken (4–5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- 1 lemon, cut in half (optional)
- Preheat oven to 425°F.
- Pat chicken completely dry with paper towels.
- Mix olive oil and all seasonings together.
- Rub seasoning mixture over the entire chicken, including underneath the wings and legs.
- Place chicken skin-side up on a roasting rack set over a baking sheet.
- Roast approximately 45–60 minutes, depending on the size of the chicken.
- Check temperature with a meat thermometer.
- Important food safety step
- Remove from oven and let rest 10–15 minutes before carving.
Chicken should reach 165°F in the thickest part of the breast and the innermost part of the thigh, avoiding the bone.