Split Roasted Chicken

This weekend was overcast and gloomy, not my favorite weather, then I remembered I had a whole chicken in my freezer. I decided we’d have a comforting and warm dinner…. Split Roasted Chicken.

Why the “split”? Well honestly because it roasts faster! I’m all for a faster cook time and still all the yummy goodness of roasted chicken. I made this with lemons and fresh herbs, we just love this combo when we roast a chicken…

It sounds much harder than it is; here’s what you’ll need.



1 Whole Chicken
2 Lemons
4 Sprigs Fresh Rosemary & Thyme, 2 taken off the stem and minced, 2 left alone
1 clove garlic minced
1 tbsp Olive oil

I also used Ms. Dash “Onion & Herb” [salt free].. but I’m sure thats optional… I just love that blend.

Roasting pan [or baking pan]
Sharp Kitchen Sheers
Pastry Brush
Preheat your oven to 350 [Note: If you want crispy chicken skin preheat the oven to 400]

First you’ll need to remove all of your chicken’s inners. [yuck] I rinsed my whole chicken then I grabbed my kitchen sheers and cut my chicken in half down the middle. If you’ve never done this before you can watch this video …. I didn’t do exactly what he did but I will next time.

Line your pan with foil [makes clean up easier]

Split chicken, skin side up.

Pat your whole chicken dry with paper towels

I squeezed the juice of one whole lemon into a bowl, set that aside.

Cut both lemons [squeezed & whole] up. Line up the thyme, rosemary and lemons on your pan under your chicken.

Take your lemon juice [that you set aside] and add olive oil, garlic, minced fresh herbs, salt, pepper, Ms Dash [optional].

Take your pastry brush and apply your lemon herb mix.

Ok you are ready for the oven.

Crispy skin: Roast chicken at 400 for 15 minutes then reduce heat to 350 and roast until the internal temperature of the chicken is 165.

Non Crispy skin [what we did]: Roast chicken at 350 until internal temperature of chicken is 165. [About 40 minutes]

Remove from oven and let rest for at least 10 minutes


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