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
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
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.
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