A simple roasted half chicken that is packed with flavors. The half chicken is oven-roasted to perfection, seasoned with homemade lemon thyme spice rub! Golden brown on the outside, tender, and juicy on the inside.
It’s entirely done in one sheet pan or a skillet. A very comforting and hearty meal that your family will enjoy! Adding potatoes makes it a full meal.
- Place the chicken, breast side up in an oven-safe skillet or baking pan and cook in the oven at 500°F for 15 minutes to get that nice golden brown color on the skin. Baste the chicken once.
- Remove the skillet or baking dish from the oven, then use those drippings to brush the chicken. Basting helps keep the meat moist and adds flavor. Don't worry, the chicken skin will stay nice and crisp.
- Cut the potatoes into smaller pieces, and place them onto the bottom of the pan then transfer the pan to the oven.
- Reduce the temperature to 425°F and cook for about 20-25 minutes or until the chicken is fully cooked (a thermometer inserted into the thigh should ideally register 165°F). Let the chicken rest for 10 minutes before carving and serving.
- Test the potatoes to make sure they are done. If not, transfer the chicken to a cutting board and return the potatoes to the oven until cooked through.
