Print

Pan Roasted Half Chicken

Pan roasted half chicken in a large white skillet, seasoned and browned with herbs and lemon wedges.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This pan roasted half chicken recipe features crispy skin, juicy meat, and a zesty butter-based seasoning. It’s easy to prepare in one pan and perfect for a weeknight dinner or entertaining guests.

Ingredients

Scale
  • 1 (4–5 pound) whole chicken, halved
  • 4 tablespoons unsalted butter, at room temperature
  • 2 teaspoons smoked paprika
  • Juice from half a lemon (about 1 tablespoon)
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Remove the giblets and pat the chicken dry with paper towels.
  2. Place the chicken breast-side down and use sharp kitchen shears to cut along both sides of the spine. Remove the backbone and save for stock.
  3. Flip the chicken over and cut through the cartilage to separate it into two halves. Let rest at room temperature for 30 minutes on paper towels.
  4. Preheat the oven to 425°F (218°C).
  5. Pat the chicken dry again and place the halves in an oven-safe skillet or sheet pan.
  6. Rub softened butter all over the chicken, including under the wings and legs.
  7. Sprinkle smoked paprika, salt, and pepper evenly on all sides.
  8. Squeeze lemon juice over the chicken.
  9. Roast for 35–40 minutes, or until the thickest part of the thigh reaches 165°F.
  10. Optional: Broil for 1–2 minutes for extra crispy skin.
  11. Remove from oven, cover with foil, and rest for 10–15 minutes before serving.

Notes

  • Use salted butter if preferred, but adjust added salt accordingly.
  • Substitute smoked paprika with regular paprika or chili powder.
  • Let chicken rest before and after cooking for best texture and juiciness.
  • Save the backbone to make homemade chicken stock.
  • Add vegetables to the roasting pan for a one-pan meal.

Nutrition

Find it online: https://recipeeasily.com/pan-roasted-half-chicken/