This Roasted Half Chicken is a stunning recipe that is really easy to make and only requires 4 simple ingredients. The skin is extra crispy from the cast iron pan and the meat is tender and moist. The recipe finishes with a really flavorful (and easy) pan gravy for dipping.
Another great whole chicken recipe is this Ultimate Guide to Roasted Chicken or Instant Pot Rotisserie Chicken. And if you have leftovers you can pop over to this post on Recipes for Leftover Chicken.
Why it’s the Best
- Cooking chicken on the bone makes for juicier and more flavorful chicken.
- Browning the skin in the cast iron before roasting makes the skin irresistibly crispy!
- Overall it is a really simple recipe with uncomplicated ingredients.
- The roasted chicken pan gravy at the end takes this dish over-the-top!
Ingredients
The Roasted Half Chicken only requires super simple 4 ingredients – chicken, oil, salt and pepper (with optional onion). Then to make the Pan Gravy you only need 3 more ingredients – flour, broth, and cream
How to Cut your Chicken in Half
If you have a great butcher you can absolutely ask them to cut your chicken in half.
However if you purchased a whole chicken, now it is time to cut that chicken in half.
Start with your chicken breast side down. Locate the backbone, then using kitchen scissors cut on either side of the backbone and remove it completely. You may need to use both hands on the scissors to break through some of the rib bones.
Flip the bird over so it is breast side up, with both breasts showing. Place your hands in the center of the two breasts and press down firmly. The chicken will give way or you will hear a pop. And the bird will lay flat
Now using the scissors again, cut between the two breasts, splitting the chicken into two halves.
You can also refer to the video in the recipe card for a visual guide.
Freezing the Other Half
After you cut your chicken in half you can freeze the half that you don’t use!
Salt and pepper both sides of the chicken. Wrap in plastic wrap, then foil, pop in a freezer safe bag. Mark the date on the outside and keep frozen for up to 3 months.
Step by Step Instructions
Start by seasoning your half chicken with kosher salt and pepper. Generously season both sides!
Add olive oil to a large cast iron skillet over medium heat. Once it is hot and shimmery add the half chicken, skin side down.
Place a piece of foil or parchment over the raw chicken and then stack a heavy pan/pot/can on top to weigh it down. This will allow more of the chicken skin to come into contact with the hot cast iron (= crispy skin).
Pro Tip: If your chicken is larger than the weight you are using, move the weight around a few times during the browning. This will ensure that all parts are browned, and not just the center.
Let it crisp for about 8-10 minutes until it is very golden in color.
Remove the weight and flip the bird breast/skin side up in the pan.
Optional – Place a large yellow onion that has been cut into eighths around the pan. This can help prevent some of the oil splatter in the oven.
Pop it into the preheated oven for 35-40 minutes, until the middle of the breast reaches 165 degrees internal temp. We highly recommend the Thermoworks ThermaPen or ThermoPop to read the internal temp of all meat!
Pro Tip: If the pan is spattering too much oil OR if the skin is getting too dark in the oven you can tent it lightly with foil.
Let the bird rest for 5 minutes before cutting/splitting.
Roasted Pan Gravy
To make the pan gravy you will use the pan juices that collect in the bottom of the cast iron pan.
If you added onions to the pan remove them and plate for serving (or discard).
Place the pan juices over medium-low heat and sprinkle in the flour, whisk it around the pan for about 1 minute. Then slowly whisk in the chicken broth.
Once it is thickened slowly whisk in the heavy cream and black pepper.
The gravy should already be salty enough from the drippings, but taste and see if you want more seasoning.
Serve the gravy on the side of the chicken for dipping! It’s also great with potatoes if you have a mashed potato or roasted potato side dish.
Troubleshooting Gravy
The amount of liquid/drippings that come from your bird can vary quite a bit. So if you need to adjust your gravy, here are a few tips:
- Too Salty: add some milk or cream.
- Too Thin: mix 1 tablespoon of cornstarch with 1 tablespoon cool water. Slowly whisk it into the gravy while it is simmering.
- Too Thick: Stir in some extra chicken broth or milk.
- Lumps: whisk the heck out of your gravy and if that doesn’t work run it quickly through a blender.
Serving 4 pieces
With a half chicken you have 4 pieces:
- 1 breast (white) – the most meat
- 1 wing (white) – very little meat
- 1 thigh (dark) – delicious juicy dark meat, good amount
- 1 leg (dark) – fair amount juicy dark meat
A great way to serve 2 people is that you split the breast in half so that each person gets half a breast and then a thigh or leg.
To serve 3-4 people (with a larger bird) remove the breast and cut it into slices then remove the wing, thigh and leg. Plate it all and let everyone serve themselves.
Or you can split by dark and white meat. The leg/thigh combo will split from the breast/wing very easily.
Recipe Tips
- Generously season the chicken, on both sides, with kosher salt and pepper.
- Make sure you use a “weight” (aka – heavy pan, heavy cans, something heavy etc…) to weigh the chicken down while crisping the skin, before it goes in the oven.
- If your pan is spattering too much oil in your oven tent it lightly with foil.
- If the skin is darkening too much in the oven add a foil tent.
Side Dish Ideas
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Cast Iron Roasted Half Chicken with Pan Gravy
Equipment
- Instant Read Thermometer optional
Ingredients
- ½ of a whole chicken - (see cutting instructions below)
- ¼ cup olive oil
- kosher salt
- black pepper
- 1 Optional – large yellow onion - cut into eighths
Pan Gravy
- pan juices left from chicken roasting
- 2 tablespoon all purpose flour
- 1 cup chicken broth or stock
- 2 tablespoon heavy whipping cream
- ¼ teaspoon black pepper
Instructions
Cutting a Half Chicken
- 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 "spatchcock chicken" 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!
Roasting
- Preheat the oven to 400°.
- Start with your cast iron over medium heat on the stove top. Add the ¼ 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 "tent" 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.
Roasted Chicken Pan Gravy
- 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!!)
Recipe Tips and Notes:
- Too Salty: add some milk or cream.
- Too Thin: mix 1 tablespoon of cornstarch with 1 tablespoon cool water. Slowly whisk it into the gravy while it is simmering.
- Too Thick: Stir in some extra chicken broth or milk.
- Lumps: whisk the heck out of your gravy and if that doesn’t work run it quickly through a blender.
