Half-Roasted Chicken with Garlic and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple roasted chicken dish using exactly half a bird, infused with garlic and fresh rosemary for a flavorful meal. This american-inspired chicken ready in about 55 minutes pairs half whole chicken (about 2 pounds), garlic cloves, minced, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. Place the half whole chicken (about 2 pounds) on a baking sheet lined with foil.
  2. Step 2: In a small bowl, combine 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture evenly all over the skin and inside the cavity of the chicken half.
  3. Step 3: Squeeze the juice from 1 half lemon all over the chicken and place the squeezed lemon half beside the chicken on the baking sheet.
  4. Step 4: Roast the chicken in the oven for 45 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
  5. Step 5: Let the chicken rest for 10 minutes before slicing and serving to allow juices to redistribute.

Equipment for this recipe

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Frequently asked questions

How long does Half-Roasted Chicken with Garlic and Rosemary take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Roasted Chicken with Garlic and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.

Can I substitute ingredients in Half-Roasted Chicken with Garlic and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Roasted Chicken with Garlic and Rosemary for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Roasted Chicken with Garlic and Rosemary?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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