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Now, let’s dive into Baked Whole Chicken Recipes!
Baked Whole Chicken Recipes
Baked whole chicken is a versatile and satisfying dish that can be seasoned and flavored in countless ways to suit any palate. Below are two distinct recipes for baking a whole chicken: one is a garlic herb butter chicken for those who love rich and aromatic flavors, and the other is a lemon and herb chicken for a lighter, citrus-infused variation.
Garlic Herb Butter Baked Chicken
Ingredients:
- 1 whole chicken (about 4-5 pounds), giblets removed
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 onion, quartered
- 2 carrots, chopped
- 2 stalks of celery, chopped
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Herb Butter: In a bowl, mix the softened butter with garlic, rosemary, thyme, parsley, salt, and pepper until well combined.
- Season the Chicken: Pat the chicken dry with paper towels. Rub half of the herb butter under the skin of the chicken and the rest on the outside. Season the cavity with salt and pepper, and stuff it with the onion quarters.
- Prepare the Pan: Scatter the carrots and celery in a roasting pan and place the chicken on top.
- Bake: Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.
Lemon and Herb Baked Chicken
Ingredients:
- 1 whole chicken (4-5 pounds), giblets removed
- 1/4 cup olive oil
- 2 lemons, one juiced and one quartered
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
- 1 bulb of garlic, cut in half crosswise
- 1 onion, quartered
- Additional fresh herbs (rosemary, thyme), for stuffing
Instructions:
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare the Chicken: Dry the chicken thoroughly with paper towels. In a small bowl, mix the olive oil, lemon juice, rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken, inside and out.
- Stuff the Chicken: Season the inside of the chicken with salt and pepper. Stuff the cavity with the lemon quarters, garlic halves, onion, and additional fresh herbs.
- Roast: Place the chicken breast-side up in a roasting pan. Roast for about 1 hour and 20 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C).
- Rest: Allow the chicken to rest for 10 minutes before carving.
- Serve: Carve the chicken and serve with the roasted lemon and garlic from the cavity.
Serving Suggestions:
Both chicken recipes pair beautifully with a wide range of sides, such as roasted potatoes, steamed green beans, a quinoa salad, or a fresh baguette to soak up the flavorful juices.
Tips for Perfect Baked Whole Chicken:
- Ensuring Moisture: Stuffing the cavity of the chicken helps keep it moist and flavors the meat from the inside.
- Crispy Skin: Patting the chicken dry and using a butter or oil rub helps achieve a crispy, golden skin.
- Checking Doneness: Always use a meat thermometer to ensure the chicken has reached the safe internal temperature of 165°F (74°C) before serving.
These baked whole chicken recipes showcase the versatility and ease of preparing a whole chicken, resulting in a delicious and satisfying meal that’s perfect for any occasion.