how long to roast a half chicken?

I don't usually consume the skin so thanks for the direction. I appreciate both because if I were cooking for others, I would use the skin-on method.

And I would actually shoot for an internal temp. of between 155-160. Poultry is safe to eat at 165, but dries out beyond that. Take it out between 155 and 160, cover with foil, and let it rest and carryover cook for about 10-15 minutes.

Being poultry, it needs to be roasted to an internal temperature at the thickest part of 165 degrees. And an oven temp of 375-400 would probably be best.

Probably 40-45 minutes at 350°. I prefer to cut the breast from the hind quarter, but either way.