baking a whole chicken recipe

Written ByJenny Smyth Posted on
baking a whole chicken recipe
Jump to Recipe Jump to Video Print Recipe

The Best baking a whole chicken recipe

I’m so excited to share this whole chicken recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

There’s something special about roasting a whole chicken that just makes the meal feel more like a celebration. I think it’s because the entire bird is transformed into a golden-brown, juicy masterpiece that’s just irresistible.

And let’s be real, who doesn’t love the smell of roasting meat wafting through the house? It’s like a warm hug on a cold day.

As for where this recipe comes from, I’ve adapted it from my grandmother, who learned it from her mother. It’s been passed down through generations of home cooks, and I’m so glad I can share it with you today.

This recipe is perfect for any occasion – whether it’s a holiday dinner, a special birthday celebration, or just a regular Tuesday night. The key to making this recipe work is to use high-quality ingredients and to not overcomplicate things.

Just season the chicken with some salt, pepper, and herbs, and let the oven do the rest. It’s really that simple.

Baked Whole Chicken with Herbs

Baked Whole Chicken with Herbs

4.5 from 1456 votes

A simple and flavorful recipe for baking a whole chicken with herbs and lemon. This dish is perfect for a family dinner and serves 4.

Prep Time15 mins
Cook Time75 mins
Resting Time0 mins
Total Time90 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4 lbs)
1 lemon
1 head of garlic
1 bunch fresh thyme
1 bunch fresh rosemary
2 tbsp olive oil
1 tsp salt
1 tsp black pepper

For the Pan Sauce

1/2 cup chicken broth
1 tbsp cornstarch
1 tbsp water

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2Ensure the rack is in the lower third of the oven and the oven is fully preheated before placing the chicken.
3Rinse the chicken inside and out under cold water and pat it dry with paper towels.
4This helps to remove any contaminants and promotes even browning.
5Remove the giblets and neck from the chicken cavity and discard or save for making stock.
6Place the chicken breast-side up in a roasting pan.
7Drizzle the olive oil over the chicken.
8Season the chicken generously with salt and black pepper, ensuring the entire surface is coated.
9Cut the lemon in half and squeeze the juice over the chicken.
10Place the lemon halves and the head of garlic in the chicken cavity along with the thyme and rosemary.
11The herbs and lemon will infuse the chicken with flavor as it cooks.
12Tie the chicken legs together with kitchen twine to help the chicken cook evenly.
13Roast the chicken in the preheated oven for 15 minutes at 425°F (220°C).
14After 15 minutes, reduce the oven temperature to 375°F (190°C).
15Roast the chicken for an additional 60-75 minutes, or until the juices run clear and the skin is golden brown.
16The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh.
17Baste the chicken every 20 minutes with the pan juices to keep it moist and promote even browning.
18Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
19This allows the juices to redistribute throughout the chicken, ensuring a juicy and flavorful meal.
20While the chicken is resting, strain the pan juices into a measuring cup and discard the solids.
21Skim the fat from the surface of the pan juices and set aside.
22In a small bowl, mix the cornstarch and water to create a slurry.
23Whisk the slurry into the pan juices and heat over medium heat until the mixture thickens.
24Add the chicken broth and stir until the sauce is smooth and slightly thickened.
25This creates a flavorful pan sauce to serve with the chicken.
26Carve the chicken and serve it with the pan sauce.
27Enjoy your delicious baked whole chicken with herbs and lemon.

🔧Equipment

Roasting pan
Measuring spoons
Measuring cups
Basting brush
Oven
Kitchen timer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 2g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 45g

📝Notes

Tips: You can add potatoes and vegetables to the roasting pan for a complete meal. Cook them alongside the chicken, adding them to the pan about 45 minutes before the chicken is done.

Watch Video Of How Baked Whole Chicken with Herbs Works

This whole chicken recipe is always a good idea for any occasion – whether it’s a holiday dinner or just a regular Tuesday night. The best part is that it’s incredibly easy to make and requires minimal prep time.

Just season the chicken with some salt, pepper, and herbs, and let the oven do the rest. You can also store any leftover chicken in an airtight container in the fridge for up to three days or freeze it for up to three months.

❓ Frequently Asked Questions About Baked Whole Chicken with Herbs

Q: What type of chicken should I use for this recipe?

You can use either fresh or frozen chicken for this recipe. If you’re using frozen chicken, just make sure to thaw it first before cooking.

Q: Can I cook the chicken in a slow cooker?

Yes, you can cook the chicken in a slow cooker! Just place the chicken in the slow cooker with your desired seasonings and cook on low for 8-10 hours.

Q: How do I ensure that the chicken is cooked through?

To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the breast or thigh. The internal temperature should be at least 165°F.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance! Simply season the chicken as instructed and refrigerate until ready to cook.

Q: What are some good sides to serve with roasted chicken?

Some popular side dishes that go well with roasted chicken include mashed potatoes, roasted vegetables, and homemade gravy.

Similar Posts