Roasted Chicken Halves with BBQ Sauce




15-20 M


45-60 m



  • 1 3-4 lb. whole chicken
  • 2 tbsp. Oil
  • 2-3 tbsp. Of your favorite spice blend, or:
  • 1 tsp. Salt
  • 2 tsp. Smoked paprika
  • 1/2 tsp. salt
  • 1.5 tsp. Brown sugar
  • 1.5 tsp. Dried thyme
  • 1.5 tsp. Dried thyme
  • 1 tsp. Garlic powder
  • ½ tsp. Mustard powder
  • 1/2 tsp. smoked paprika
  • ½ tsp. Black pepper
  • BBQ sauce of choice

HOW TO MAKE Roasted Chicken Halves with BBQ Sauce

  • Step 1. Preheat your oven to 400 degrees Fahrenheit.

  • Step 2. Break your chicken down in half. Use a sharp knife to break the breastbone of the chicken and press down firmly to cut the breasts in half. Flip the chicken over and cut the backbone out of the chicken. If you’d like, you can also do this in the opposite order (cut out the backbone first, then cut the breasts in half).

  • Step 3. In a small bowl, combine the oil with your spices. Rub the spice mixture all over the chicken halves and lay them on a sheet pan.

  • Step 4. Set your ThermoPro TP27 thermometer to 165 degrees Fahrenheit. Place one probe in the thickest part of the breast and another in the thickest part of the thigh. Place the pan in the oven until both probes reach at least 165 degrees Fahrenheit.

  • Step 5. Transfer the pan to the oven and continue cooking until the lamb reaches your desired internal temperature. Aim for at least 145 degrees Fahrenheit, but some may prefer their lamb to be cooked more well done. Allow the lamb to rest for a few minutes.

  • Step 6. Brush your favorite barbeque sauce on the chicken and serve with your favorite sides, like a cabbage slaw.

Tools You Need

ThermoPro TP27

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