Citrus garlic and herb Roasted Half Chicken with chimichurri is juicy and flavorful! This stress-free weeknight meal is great for family dinner, a special occasion or entertaining.
If you've never served up an herb roasted chicken halves yourself, and think it's only for restaurant pros, pull up a chair! You can very easily learn this recipe with my method.
If you're looking for basic chicken to get you started, chicken breast in the air fryer is juicy! I also love mixing up my own chicken taco seasoning.
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Why You'll Love This Recipe
- Homemade chimichurri sauce is good on just about anything! Try it on this Ribeye Steak Sandwich.
- It's hands-off for a long while in the oven, meaning you can set it and forget it. This way you'll have plenty of time to make side dishes.
- This is a recipe the whole family will love. Keep the chimichurri on the side for those who may not want it.
- This is a great recipe for the holidays if you've got a small family!
Recipe Ingredients
- Chicken: You can cut a whole bird yourself, or ask at the meat counter to have it done for you. A great skill to learn and use in this Coq au Vin Blanc recipe!
- Butter: Making an herb butter then rubbing the meat under the skin is what will give you the best flavor, nice crispy skin and will keep the meat from drying out.
- Chimichurri: This fresh parsley salsa is made from simple ingredients and added right on top once the chicken is done for extra flavor, so everyone can adjust to their liking. It's a hit on Salmon Chimichurri too!
- Parsley: Flat leaf parsley, also known as Italian parsley, is my go-to. I much prefer the flavor over curly parsley.
- Kosher Salt: Using kosher salt is important for flavor and quality. Diamond Crystal is my go-to salt.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- This half chicken recipe will also work with chicken quarters or individual pieces. The roasting time will be shorter though so use an instant meat thermometer to check for 160°F. The meat will carryover cook to 165°F.
- Use orange in addition to or instead of either the lemon or lime.
- Try topping this herb roasted half chicken with my peach mango salsa recipe!
- Serve each chicken half with potatoes, and roasted vegetables, roast them on the same sheet pan alongside the half chicken.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Roasted Half Chicken
Step 1: Preheat oven to 425°F. Mix herbs into softened butter.
Step 2: Rub herb butter under the skin, on the outside of the chicken skin and over all of the chicken meat. Squeeze lemon juice and lime juice over the top then sprinkle with salt and black pepper.
Step 3: Mix up chimichurri salsa in a food processor and set aside.
Step 4: Roast chicken on a sheet tray or roasting pan skin side up in preheated oven. Let chicken rest for 10 minutes at room temperature after it reaches 160°F.
Step 5: Spread desired amount of chimichurri sauce over roasted chicken.
Step 6: Option to top with feta cheese.
Expert Cooking Tips
- Use an instant-read thermometer to check the temperature of the chicken. Check temperature in the thickest part of the thigh. Remove chicken at 160°F and let rest 10 minutes before cutting into or serving. This will allow the roasted half chicken to go up in temperature another 5 degrees and lock in all the juices. I use this resting method for all meats, including an air fryer ribeye steak and reverse sear beef tenderloin.
- Chimichurri sauce can be made up to a week in advance and stored in the fridge in an airtight container.
- Not a fan of handling raw chicken? Ask the butcher at your local grocery store to cut the whole chicken in half for you.
- Keep the temperature high in the oven to keep the skin of the chicken crispy and golden brown.
- Cooking time may vary based on the size of the chicken, check internal temperature 10-15 minutes early.
What to Serve With Roasted Half Chicken
- Boursin Mashed Potatoes can be made on the stove in the time it takes the chicken to roast.
- Peach Burrata Salad compliments this roasted half chicken nicely.
- Making this for a holiday? Why not a pan of traditional bread stuffing alongside.
- This half roast chicken pairs well with sweet potatoes. Try Alexia Sweet Potatoes Fries in the air fryer for a super easy side!
Recipe FAQs
You can make the chimichurri up to a week ahead and store in the fridge. Let it come to room temp on the counter while the chicken roasts, then stir before using. Leftover chicken can be popped into an airtight container in the fridge for up to 3 days. I recommend reheating in a covered dish in the oven. You'll lose some crisp but meat won't dry out this way.
Set the whole chicken on a large cutting board, sitting up. Using a sharp knife, cut down one side of the spine. With the chicken sitting up, cut down the other side of the spine. Lay chicken face down and cut through the keel bone with a little force, then the rest of the way through the center of the chicken. If you are squeamish about this or just don't have the time, you can try asking at the butcher counter for them to prepare the chicken for you.
I use a digital meat thermometer to check the temperature of the roasted half chicken. You will also need a sheet tray. I prefer half sheet trays or a quarter sheet tray.
For food safety, you'll want the thickest part of the dark meat to reach 165°F. To do so, use your thermometer to have the chicken roast to 160°F. Remove from the oven and let rest and you'll see the temperature continue to rise to that safety zone. Removing from the oven "early" like this ensures the white meat doesn't overcook, breast meat can easily dry out.
More Dinner Recipes You'll Love
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📖Recipe
Roasted Half Chicken With Chimichurri
Equipment
Ingredients
Roasted Half Chicken
- 2 tablespoon unsalted butter room temperature
- 1 teaspoon kosher salt Diamond Crystal Kosher Salt
- 2 cloves garlic minced
- ½ tsp dried oregano
- ¼ teaspoon black pepper course ground
- 2 pieces half chicken patted dry with paper towel
- 1 lemon juice only
- 1 lime juice only
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper coarse ground
- 1 oz feta cheese crumbled, optional
Chimichurri
- 1 cup parsley rough chop
- ¼ cup red wine vinegar
- 5 cloves garlic rough chop
- 1 tablespoon dried oregano
- 2 teaspoon crushed red pepper
- 2 teaspoon kosher salt Diamond Crystal Kosher Salt
- ½ teaspoon black pepper
- ⅓ cup olive oil
Instructions
Roasted Half Chicken
- Preheat oven to 425°F. In a small bowl mix butter, salt, garlic, oregano and pepper
- Rub butter mixture all over chicken skin and under the skin on the meat. Pull skin up and push fingers under, skin will peel back. Squeeze lemon and lime juice on and underneath chicken skin then sprinkle chicken halve with remaining ¼ teaspoon salt and pepper
- Roast chicken for 50 minutes on a bottom shelf of oven. Pull chicken out when internal temperature reaches 160°F and let rest for 10 minutes before serving
Chimichurri
- Add all chimichurri ingredients to a food processor and blend for 10 seconds. Mixture will be chopped small but still chunky
- Top chicken with chimichurri, you will have leftover
- Top with feta if desired
Jordan
This chicken was incredible! Chimichurri had the perfect amount of kick
Krista
The perfect chicken and chimichurri recipe. Juicy and delicious!