Perfect Roasted Split Chicken: Timing For Best Results

how long do you roast a split chicken

Roasting a split chicken is a great way to streamline the cooking process and achieve juicy, tender meat with crispy golden skin. By removing the backbone and flattening the chicken, it cooks more quickly and evenly, reducing the risk of drying out the breast meat. The cooking time for a split chicken can range from 30 to 75 minutes, depending on the oven temperature and desired doneness.

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How to butterfly a chicken

Roasting a split chicken takes anywhere from 30 to 75 minutes, depending on the weight of the chicken and the desired level of browning.

Now, here's how to butterfly a chicken:

First, place the chicken breast-side down on a cutting board, ensuring that the spine is facing up. Using a sharp pair of kitchen shears, cut along both sides of the backbone, from neck to tail. You can also use poultry shears for this. Remove the backbone and set it aside for your chicken stock.

Next, open the cavity gently and locate the piece of cartilage near the neck. Cut a slit into the top of this cartilage and then gently pull it out with your hands. You may need to wiggle it a bit to get it out completely.

Now, season the inside of the chicken. Flip the chicken over so that its skin is facing up. Gently create a pocket between the skin and the meat. You can put butter in these pockets, as well as seasoning the top of the chicken with salt and pepper.

And there you have it! You've butterflied a chicken. You can now place it in a roasting pan, skin-side up, and follow your favourite recipe to roast it to perfection.

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Oven temperature and roasting time

For a conventional oven, most sources recommend cooking a split chicken at 400°F (200°C) for 45 minutes. One source recommends cooking at 425°F (220°C) for 30-35 minutes. Another source recommends cooking at 375°F for 60-75 minutes.

For a convection oven, one source recommends cooking at 400°F (200°C) for 45 minutes.

It is important to ensure that the chicken is cooked through and that the juices run clear. An instant-read thermometer inserted into the thickest part of the meat should read 165°F (74°C).

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Marinating and seasoning the chicken

To prepare a whole chicken for roasting, you'll want to start by removing the backbone with a knife or kitchen scissors to butterfly or spatchcock the chicken. This will help the chicken cook quicker and more evenly, and prevent the breast meat from drying out.

The best marinades for whole chickens include acidic ingredients like vinegar, wine, citrus juice, or yoghurt to tenderise and brighten flavours. Oils, herbs, spices, and aromatics add depth. A basic marinade can be made with olive oil, lemon, garlic, and herbs, but you can also get creative with global flavours.

It's important to let the chicken marinate long enough. While a brief 30-minute marinade can add light flavour, for a whole chicken, you should marinate for at least 4-6 hours, or up to 12 hours for maximum flavour. Use a food-safe plastic bag or non-reactive dish and refrigerate during marinating—don't let the marinade come to room temperature as this can cause harmful bacterial growth.

When you're ready to roast the chicken, remove it from the marinade and reserve the marinade. You can then season the chicken with salt and pepper, and brush it with oil or butter.

If you're looking for a simple seasoning, salt and pepper will do the trick. However, if you want to get more creative, you can try a variety of spices and herbs such as paprika, rosemary, or even Chinese five-spice.

For a more complex flavour, you can also try stuffing the chicken cavity with aromatics like lemon, garlic, or herbs. Just be sure not to overcrowd the cavity, as this can impact cooking.

Once your chicken is seasoned and stuffed (if desired), it's ready to roast!

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Browning and crisping the skin

The preparation of the chicken is also key. Firstly, pat the chicken dry with kitchen paper. Then, rub the skin with oil or butter, making sure to get a thin, even coating. You can also try lifting the skin and putting butter underneath, directly onto the meat. Season generously with salt and pepper, and perhaps other seasonings like smoked paprika or Italian seasoning.

Place the chicken skin-side up on a rack over a baking tray. The rack helps the heat to circulate and ensures even cooking and browning. Roast the chicken for 35-45 minutes, or until the skin is golden brown and the juices run clear. If the skin starts to brown too much, you can cover it loosely with foil.

Let the chicken rest for at least 10 minutes before carving to allow the juices to settle, and then serve.

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Resting the chicken

During the resting period, the chicken's internal temperature will also stabilise, ensuring that the meat is at its optimal temperature when served. This is especially important if you're aiming for a juicy, tender roast chicken. The resting period gives the chicken's fibres time to relax and reabsorb the juices, resulting in a more succulent bite.

Additionally, resting the chicken makes it easier to carve. When a chicken is roasted, its juices are drawn towards the surface by the heat. If you cut into the chicken immediately after removing it from the oven, these juices will spill out, resulting in drier meat. By letting the chicken rest, you allow the juices to be reabsorbed, keeping the meat moist and flavourful.

Finally, resting the chicken gives you time to finish preparing the rest of the meal. While the chicken rests, you can make any necessary sauces, side dishes, or gravy, ensuring that your meal is served hot and fresh. This also ensures that your chicken is not overcooked as it can be kept warm while you finish preparing the rest of the meal.

In summary, resting a roasted split chicken is a crucial step in the cooking process. It ensures that the meat is juicy and tender, allows the fibres to relax and reabsorb juices, and makes carving easier. It also gives you time to finish preparing the rest of the meal, ensuring that your dinner is served hot and delicious.

Frequently asked questions

Roasting a split chicken usually takes around 35-45 minutes in an oven preheated to between 375°F and 450°F.

The ideal temperature range for roasting a split chicken is between 375°F and 450°F.

You can tell a split chicken is done roasting when the juices run clear, and the meat is no longer pink at the bone. An instant-read thermometer inserted into the thickest part of the thigh should read 165°F.

Roasting a split chicken reduces cooking time and allows for more even cooking. It also makes it easier to marinate and serve the chicken.

Some side dish options include artichokes, potatoes, salad, and roasted vegetables.

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