Description
Two chicken halves are rubbed with butter and herbs before roasting in the oven until tender.
Ingredients
Scale
- 1 whole chicken (4 pounds / 1.8 kg) or 2 chicken halves (2 pounds / 900 g each)
- 4 tablespoons (56 g) unsalted butter, softened
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 400°F (200°C).
- If using a whole chicken, place it breast side down on a cutting board. Use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over, press down on the breastbone to break it, and cut the bird completely in half.
- Place the chicken halves on a baking sheet or in a roasting pan. Pat the skin dry with paper towels.
- Carefully loosen the skin around the breast and leg of each half. Slide 1 tablespoon (14 g) of softened butter under the skin of each breast and 1 tablespoon (14 g) under the skin of each leg, pressing gently to flatten it.
- Rub the outside of the chicken halves with the olive oil. Season evenly with the kosher salt, black pepper, garlic powder, and dried thyme.
- Bake in the preheated oven for 20 minutes.
- Remove the pan from the oven and baste the chicken with the melted butter and juices. Lower the oven temperature to 350°F (175°C).
- Return the chicken to the oven and bake for another 30 minutes. Check the thickest part of the thigh with a meat thermometer to ensure it reaches a safe internal temperature of 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving.
Notes
- Always use a meat thermometer to verify doneness. Poultry must reach a safe internal temperature of 165°F (74°C).
- Save the removed backbone in a freezer bag to make chicken broth later.
- If the skin is browning too quickly during the second half of baking, tent the chicken loosely with aluminum foil.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American