Crispy Baked Half-Chicken With Fresh Herbs

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print
chicken recipe

Simple and delicious baked chicken halves. Easy-peasy, and perfect every time. 

There’s nothing better than delicious and juicy baked chicken – if done right. Crispy skin (thank you Ghee) and delicious dark and tender breast meat make this a weekly go-to winner winner chicken dinner. And bonus! It’s crazy simple.

Two things to consider. One – always choose free range and organic chickens because not all chicken farms are created equal (see below). Ethically raised poultry has better health benefits for you and for the environment, and honestly, they just taste so much better! Two – baking half chickens (or a spatchcocked) chicken results in crispier skin and tender, juicy meat every single time because both white and dark meat are cooked evenly—which we all know doesn’t ever happen when cooking a whole chicken. 

Also, check out the recipe hacks below to turn this inexpensive recipe into several healthy and delicious meals!

  • Prep Time5 min
  • Cook Time1 hr
  • Total Time1 hr 5 min
  • Serving Size4

    Ingredients

    • 2 - organic/free range half chickens 4-6 lbs each*
    • 1 tbsp fresh sage (1 tsp dried)
    • 1 tbsp fresh thyme (1 tsp dried)
    • 1 tbsp fresh rosemary (1 tsp dried)
    • 1 tbsp fresh parsley (1 tsp dried)
    • 1-2 tbsp ghee (grass fed clarified butter or sub coconut oil for a dairy free option)
    • Sea salt and coarse ground pepper to taste

    Method

    1

    Preheat the oven to 425* degrees.

    2

    Place both half chickens, thighs facing in, on top of a rack in a large sheet pan lined with parchment paper. They should look like a spatchcocked chicken. Chop the fresh herbs to make about 4 tbsp total and mix in a small bowl with 2 tbsp ghee. Rub herbed ghee onto bird and sprinkle with sea salt and coarse pepper.

    3

    Place in the oven with thighs towards the back. Bake for 50-60 minutes or until the chicken reads 165* degrees in the thickest part of the breast.

    4

    Remove from oven and let rest for 10 mns. Serve.  

    *Half chickens can be found at your local co-op or butcher shop and are much easier to roast than a whole bird. Try to find 2 that are similar weight. If you can’t find half chickens you’ll want to spatchcock a whole organic/free range chicken (8-10 lbs) for this recipe.

    SENSITIVITIES:

    • Gluten Free
    • Nut Free
    • Paleo
    • Low FODMAP
    • Whole30

    Like this? Please share!

    HOW TO SERVE:

    • Cut through the thigh joint to separate the breast from thigh and serve. Pair with roasted asparagus or haricot verts for a quick weeknight meal. 

    RECIPE HACKS:

    • Debone chicken and use carcass to make homemade bone broth to be used in soups, stews and as a healthy, healing beverage. 
    • Chop breast meat into cubes, chill, and make a delicious Chicken Apple and Walnut protein salad. 
    • Use dark meat in Creamy Cauliflower Jalepeno Soup.
    • BONUS! Each chicken half was approx $5.00 ($10 total) and purchased at my local co op. This recipe netted 2 quarts of bone broth, enough chicken for Creamy Cauliflower Jalepeno Soup, 3 servings of Chicken Apple Salad, and one dinner with sautéed side veggie. 

    WHY IS THIS RECIPE SO GOOD FOR ME?

    CHICKEN

    •  Organic and free-range chicken is one of the best foods for protein, which plays an important part of our diet. It is made of amino acids, which are the building blocks of our muscles. 
    • Rich in vitamins and minerals and also a great immune booster.
    • Chicken is abundant in selenium, an essential mineral involved in metabolic performance—think thyroid, hormone, and metabolism.
    • Not all chicken farms are created equal. Besides the horrible living conditions, conventional chicken meat has been found to contain some seriously unwanted pathogens, such as Salmonella. 

    FRESH HERBS

    • Thyme has been used to treat diarrhea, stomach ache, arthritis, colic, sore throat, cough, bronchitis, flatulence, and as a diuretic.
    • Rosemary is known to alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth.
    • Sage is beneficial for digestion, the development and growth of bones, and helps to boost the immune system. It also reduces inflammation and improves overall health. 
    • Parsley acts as a free radical scavenger, heart protector, brain protector, antidiabetic, antibacterial, antifungal, and even a digestion soother.

    GHEE

    • Ghee is a great alternative for casein and lactose intolerant individuals because the milk solids have been removed. Most people with dairy sensitivities have no problems with ghee. 
    • Grass fed ghee contains CLA – conjugated linoleic acid – which helps to reduce tumors, lower cholesterol and high blood pressure, reduce inflammation and help to lower body fat.
    • Full of Butyrate, or butyric acid, which is a short-chain fatty acid that plays a central role in gut health. Studies suggest it may  fight off inflammation, and provide relief for individuals suffering from conditions like Crohn’s disease and ulcerative colitis.
    • Buy organic produce whenever possible. Follow the EWG’s Dirty Dozen list for guidance. 
    • Choose nonGMO products. 
    • Eat organic, grass-fed beef, prairie raised chickens/eggs, and free-roaming pork whenever possible. 
    • Choose pesticide free tea.
    • Chew your food! A general guideline is to count 20 chews before swallowing.
    • Drink half your body weight (in ounces) of water per day. 
    • Choose whole foods and high quality dairy.

    Hi friend! The recipe, photos and all content provided here are copyright protected. Please do not use photos without prior written permission. If you wish to share this recipe on your own blog, please provide a link back to the recipe here. If you make any changes to the recipe, please rewrite the recipe in your own unique language and provide a link back here for credit. Thanks!

    *Content on this and related sites in no way constitutes medical advice and is not intended to be a substitute for medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. I also advise you to consult with your medical doctor before changing your diet or lifestyle. Please see our Terms of Use for more detailed information. 

    Share on facebook
    Share on google
    Share on twitter
    Share on linkedin
    Share on pinterest
    Share on email
    Share on print

    Hello Friend!

    I’m Lorri — The Nomadic Health Coach! I’m an Institute for Integrative Nutrition Health Coach, foodie, writer, and widow of a three-time cancer hero. I learned how to Live Well during my 10+ years as a caregiver to my late husband Klink, and want to share healthy living advice, tips and tricks so you can live a more sustainable and happy life.
    Lorri Weisen

    Hey you!

    Follow my crazy-fun wellness journey as I leave behind my former life to travel America the Beautiful and Canada exploring, experiencing, and sharing what’s good—good health, good adventures, and good life. 

    Newsletter arrives in your inbox monthly and is packed full of wellness tips, healthy & easy recipes, and travel adventures! Don’t miss out!

    *I respect your privacy and will never sell or share your information!

    Leave A Comment