Baking Chicken Fryer Halves: How Long In The Oven?

There are many ways to bake chicken fryer halves in the oven, and the cooking time depends on the ingredients used and the oven temperature. For example, if you're baking chicken halves with a rosemary lemon marinade, the oven should be set to 400°F and the chicken should be cooked for 45 minutes. If you're baking chicken halves with a spice rub, the oven should be set to 425°F and the chicken should be cooked for an hour.

Cutting the chicken in half

If you can't find chicken fryer halves at the grocery store, you can cut a whole chicken in half yourself. Here's how:

First, place the chicken breast-side down on a cutting board. Using a sharp knife or kitchen shears, cut to the left or right of the backbone. Repeat this step on the opposite side and remove the backbone. You can hang on to the backbone if you like making your own chicken stock or broth—simply freeze it to use later.

Next, flip the chicken over and place both hands flat on the breastplate. Using your body weight, press down to break the bone in the centre. You should hear a snap. Then, use a knife or kitchen shears to cut through the skin holding the bird together.

Now you have two chicken fryer halves! You can freeze one half for later and proceed to roast the other.

If you want to take your chicken preparation one step further, you can spatchcock it before halving it. Spatchcocking involves removing the backbone from the chicken so that it lies flat, allowing the meat to cook more evenly and in less time. To spatchcock a chicken, simply cut down each side of the backbone with sharp kitchen shears and remove it.

Once your chicken is spatchcocked, use a chef's knife to make a score in the centre of the underside of the breastbone. Then, flip the bird over and use the heel of your hand to press down on the breastplate, applying pressure until you hear the bone snap and the bird flattens.

Now you're ready to halve your spatchcocked chicken. Use your biggest, sharpest knife or a cleaver to slice through the skin in the centre of the breasts from top to bottom, ensuring it's evenly divided. Then, place the knife on that line and press down to cut through the meat and bones until the chicken is completely halved.

Cooking time and temperature

The cooking time and temperature for chicken fryer halves in the oven depend on the weight of the chicken and the desired level of crispiness. Here is a detailed guide:

For a 4-pound chicken, preheat your oven to 400 degrees Fahrenheit. If you are starting with a whole chicken, you will need to cut it in half. Place the chicken breast side down and use kitchen shears to cut along each side of the backbone to remove it. Then, turn the chicken over, place your hands flat on the breastplate, and press down to break the bone in the center. Cut through the skin with kitchen shears or a knife.

Next, pat the chicken halves dry and season them with your desired spices and oil or butter. You can try a variety of seasonings, such as garlic, thyme, paprika, or rosemary. Be sure to coat the chicken generously for optimal flavor.

Place the chicken halves on a baking sheet or in a roasting pan, making sure they don't touch. For extra crispiness, brush the chicken with oil or butter and sprinkle with your chosen seasonings.

Now, you're ready to bake! Place the chicken in the oven and cook for 20 minutes at 400 degrees Fahrenheit. Then, lower the temperature to 350 degrees Fahrenheit and bake for an additional 30 minutes. This two-step process ensures that the skin is crispy and the meat is cooked through without drying out.

To check if your chicken is done, insert an instant-read thermometer into the thickest part of the thigh. The internal temperature should reach 165 degrees Fahrenheit. Let the chicken rest for about 10 minutes before carving and serving.

If you prefer a higher temperature for crispier skin, you can roast the chicken at 425 degrees Fahrenheit for 50 to 60 minutes. Alternatively, for a slower roast, you can cook the chicken at 350 degrees Fahrenheit for about 1 hour and 15 minutes.

Keep in mind that cooking times may vary slightly depending on your oven and the size of your chicken. Always ensure that the chicken is cooked thoroughly before serving, and adjust the cooking time as needed.

Seasoning

Choosing the Right Seasonings:

• Salt and Pepper: Salt and pepper are essential for enhancing the flavour of the chicken. It is recommended to use kosher salt or Diamond Crystal kosher salt, as it coats the chicken evenly and is less salty, making it harder to oversalt the dish. Freshly ground black pepper adds a subtle bite to the dish.
• Garlic: Garlic is a key ingredient that gives the chicken a savoury flavour. You can use fresh garlic cloves or garlic powder. Garlic powder can be mixed with other dry seasonings and rubbed onto the chicken. Fresh garlic can also be roasted along with the chicken in the pan.
• Herbs: Various herbs can be used to season the chicken, such as thyme, rosemary, basil, oregano, dill, sage, or crushed fennel seed. You can use dried or fresh herbs, depending on your preference and availability.
• Spices: For a smoky flavour, you can add spices like paprika and chilli powder. Other spice blends, such as a poultry seasoning mix, can also be used.

Preparing the Chicken for Seasoning:

Before seasoning the chicken fryer halves, it is crucial to pat them dry using paper towels. Removing excess moisture ensures that the seasonings stick to the chicken effectively.

Applying the Seasonings:

• For even seasoning, it is recommended to loosen the skin of the chicken and season underneath. This technique ensures that the flavours penetrate the meat effectively.
• Create a seasoning blend by mixing dry ingredients, such as garlic powder, dried herbs, and spices. You can also add oil to this blend to make a smooth paste.
• Rub the seasoning blend all over the chicken halves, making sure to coat all sides evenly, including under the wings and legs.
• For a more intense flavour, you can marinate the chicken in the refrigerator for at least 30 minutes after seasoning. This step is optional but can enhance the taste of the dish.

Additional Tips:

• Lemon: Adding a halved lemon to the pan while cooking can bring freshness and brightness to the dish. However, squeezing the roasted lemon over the cooked chicken may decrease the crispiness of the skin.
• Butter: Using unsalted butter under the skin of the chicken can add moisture and enhance the flavour. This step is optional but can result in juicy and tender meat.

Marinating

Firstly, you'll want to pat your chicken halves dry with paper towels. This will ensure that the marinade sticks to the chicken and doesn't slide off.

Next, brush the chicken with oil and season generously with salt and your choice of seasoning blend. You can use a store-bought blend or make your own. For example, one source suggests combining kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar and grinding to a coarse powder. You can then transfer the spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.

Once your chicken is seasoned, wrap it in plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If you're short on time, you can skip this step, but marinating will greatly improve the flavour of your chicken.

After marinating, you can follow the remaining steps to bake your chicken fryer halves in the oven. Preheat your oven to 400 degrees Fahrenheit and place your chicken halves, skin-side up, in a baking dish or roasting pan, leaving space between the halves. Roast in the oven for about one hour, or until the juices run clear and the internal temperature reaches 165 degrees Fahrenheit.

Let your chicken rest for about 10 minutes before slicing and serving. Enjoy!

Storing and reheating

Storing Your Chicken Fryer Halves:

• Refrigeration: Store your leftover chicken fryer halves in an airtight container and place them in the refrigerator. Make sure to refrigerate the chicken within two hours of cooking. Properly stored chicken fryer halves will last for 3 to 4 days in the fridge.
• Freezing: If you want to store your chicken fryer halves for a more extended period, consider freezing them. Wrap them tightly in heavy-duty aluminum foil or plastic wrap, or store them in covered airtight containers or heavy-duty freezer bags. Frozen chicken will maintain its best quality for about four months but will remain safe to eat beyond that period.

Reheating Your Chicken Fryer Halves:

There are several ways to reheat your chicken fryer halves, each with its pros and cons:

• Oven: This method is ideal for bone-in chicken pieces but may take longer. Preheat your oven to 350°F, and while you wait, let the chicken rest at room temperature to take off the chill. Place the chicken in a baking dish, adding a small amount of chicken stock or water to create moisture. Cover the dish tightly with foil to retain steam and moisture. Place the chicken in the oven and heat until it reaches an internal temperature of 165°F. Note that this method may not yield crispy skin. If you want crispy skin, place the chicken under the broiler for a couple of minutes after reheating.
• Stove: The stove is a good option for boneless, skinless chicken. Place a skillet on medium heat and add just enough water or chicken broth to cover the bottom. Once the water simmers, add the chicken and gently stir until it reaches an internal temperature of 165°F.
• Microwave: The microwave is a quick option, but it may leave breaded chicken soggy. Place the chicken on a microwave-safe plate, adding a few teaspoons of water and a drizzle of olive oil to maintain moisture. Cover the plate with microwave-safe plastic wrap or invert a bowl over it. Heat in one-minute intervals, checking regularly, until the chicken reaches an internal temperature of 165°F.
• Air Fryer: If you want to restore crispiness to your chicken fryer halves, an air fryer is a great option. Preheat your air fryer to 375°F, and then place the chicken in the air fryer basket or tray. Heat for about four minutes, shaking the basket halfway through, until the internal temperature reaches 165°F.

Frequently asked questions