Best 8 Oven Roasted Glazed Chicken Halves Recipes

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**Tantalize your taste buds with our delectable Oven-Roasted Glazed Chicken Halves, a culinary symphony of flavors that will leave you craving for more.**

Indulge in the ultimate comfort food experience with our collection of meticulously crafted recipes. From the classic and timeless Roasted Chicken Halves with Garlic and Herbs, to the tantalizing Honey Garlic Glazed Chicken Halves, and the tangy and sweet Orange Glazed Chicken Halves, each recipe promises a unique taste adventure.

For those who prefer a savory and aromatic dish, our Herb Roasted Chicken Halves with Lemon and Thyme offer a burst of freshness that will awaken your senses. If you crave a touch of smokiness, our Paprika Roasted Chicken Halves with Smoked Paprika and Cumin will transport you to culinary heaven.

Get ready to impress your family and friends with our succulent and flavorful Oven-Roasted Glazed Chicken Halves. Dive into the world of delectable chicken recipes and discover your new favorite way to enjoy this classic dish.

Here are our top 8 tried and tested recipes!

CRISPY ROASTED CHICKEN



Crispy Roasted Chicken image

This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!

Provided by Doc Simonson

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 6

Number Of Ingredients 12

1 teaspoon kosher salt
½ teaspoon caraway seeds
½ teaspoon dried sage
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon dried rosemary
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons all-purpose flour
1 teaspoon onion powder
5 tablespoons vegetable oil
1 (4 pound) broiler-fryer chicken, cut in half lengthwise

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
  • Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
  • Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g

ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE



Roasted Halved Chicken with Garlic-Herb Paste image

Provided by Sunny Anderson

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 9

4 teaspoons chopped fresh rosemary leaves
1 lemon, zested
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for pans
1/2 teaspoon cayenne pepper
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 (3 to 4-pound) chicken, skin-on, backbone removed and halved
Special equipment: 2 large cast iron skillets

Steps:

  • Preheat the oven to 375 degrees F.
  • Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
  • Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
  • Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
  • Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.

ROASTED HALF CHICKEN



Roasted Half Chicken image

A simple roasted half chicken that is packed with flavors. The half chicken is oven-roasted to perfection, seasoned with lemon thyme spice rub! Golden brown on the outside, tender, and juicy on the inside.

Provided by Rika

Categories     Main Course

Number Of Ingredients 9

1 whole chicken ((about 4 pounds) or use pre-cut half chickens, 2 pieces)
2 tsp minced garlic
1 tsp crushed black peppercorn
3 tablespoons freshly squeeze lemon juice
3 tablespoons extra virgin olive oil
½ tbsp paprika
1 tsp dried thyme ((about 1 ½ tbsp fresh thyme))
1½ teaspoons kosher salt ((use less or more according to your liking))
1 pound baby potatoes

Steps:

  • Remove the chicken giblets and pat the chicken dry with paper towels. Cut the chicken in half. Set aside.
  • Wash, scrub, dry and cut the baby potatoes in half. Set aside.
  • In a small bowl, mix the lemon juice, garlic, peppercorn, salt, thyme, paprika, kosher salt, and oil.
  • Rub the seasoning all over the chicken and marinate for 30 minutes in the fridge.
  • Preheat the oven to 500°F.
  • Place the chicken, breast side up in an oven-safe skillet or baking pan then put it on the low rack in the oven. Cook for 10 minutes, basting the chicken once with the drippings. Continue cooking for 5 minutes.
  • Remove the pan from the oven, add halved potatoes onto the bottom of the chicken. Brush the chicken and halved potatoes with some dripping juice. Transfer the pan back to the oven.
  • Reduce the temperature to 425°F and continue cooking for about 20-25 minutes or until a thermometer inserted into the thigh registers 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 into the oven until cooked through.

Nutrition Facts : Calories 104 kcal, Carbohydrate 3 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 874 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

ROAST CHICKEN WITH VEGETABLES AND POTATOES



Roast Chicken with Vegetables and Potatoes image

Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h5m

Number Of Ingredients 8

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

Steps:

  • Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
  • Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

JUICY ROASTED CHICKEN



Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Provided by ROBINROCKINGBIRD

Categories     World Cuisine Recipes     European     German

Time 1h40m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  • Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g

GLAZED ROAST CHICKEN



Glazed Roast Chicken image

I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. -Victoria Miller, San Ramon, California

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 6

1 cup white wine or chicken broth
1 cup apricot preserves or quince jelly
1 tablespoon stone-ground mustard
1 broiler/fryer chicken (3 to 4 pounds)
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.

OVEN ROASTED GLAZED CHICKEN HALVES



Oven Roasted Glazed Chicken Halves image

Make and share this Oven Roasted Glazed Chicken Halves recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 8h45m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup teriyaki sauce
1/4 cup orange juice concentrate, thawed and undiluted
3 tablespoons dark sesame oil
1 -2 tablespoon minced fresh garlic (or to taste)
2 (3 lb) roasting chickens
1 teaspoon black pepper (or to taste)
salt (optional)

Steps:

  • In a bowl mix together the first 4 ingredients; remove half of the mixture, cover and refrigerate.
  • Cut both chickens in half; sprinkle with black pepper.
  • Place the chicken halves in a extra large heavy zip-top plastic bag; pour remaining half of the teriyaki mixture over the chicken.
  • Seal the bag, turn to coat the chicken with marinade, refrigerate for 8 hours, turning the chicken occasionally to evenly coat with the marinade.
  • Remove the chicken from the marinade and discard the marinade.
  • Place the chicken halves skin side up on a 15 x 10-inch foil-lined baking sheet.
  • Set oven to 450 degrees.
  • Bake for about 40-45 minutes.
  • Brush with reserved teriyaki mixture about 8 minutes before the end of cooking.
  • If there is any remaining teriyaki mixture then brush on after cooking also.

Nutrition Facts : Calories 736.4, Fat 53.3, SaturatedFat 14.2, Cholesterol 213.9, Sodium 1119.8, Carbohydrate 9, Fiber 0.2, Sugar 7.8, Protein 52.1

Tips:

  • Choose the right chicken halves: Look for chicken halves that are evenly sized and have a good amount of meat on them. This will ensure that they cook evenly and don't dry out.
  • Season the chicken generously: Don't be afraid to use plenty of salt and pepper, as well as other herbs and spices. This will help to flavor the chicken and make it more flavorful.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Be sure to keep an eye on the chicken so that it doesn't overcook.
  • Make sure the chicken is cooked through: The best way to check this is to insert a meat thermometer into the thickest part of the thigh. The chicken is cooked when the internal temperature reaches 165 degrees Fahrenheit.
  • Let the chicken rest before carving: This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Oven-roasted glazed chicken halves are a delicious and easy meal that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends. So next time you're looking for a quick and easy dinner recipe, give oven-roasted glazed chicken halves a try.

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