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Best Baked Whole Chicken Recipe
Ultimate Herb-Crusted Whole Baked Chicken
Dive into the realm of cozy dinners with this best baked whole chicken recipe, enveloped in a fragrant herb crust. This recipe simplifies the art of roasting a whole chicken, ensuring a moist interior encased in a flavorful, crispy skin. Perfect for a Sunday dinner or a special occasion, this dish promises to be a crowd-pleaser.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
- 1 lemon, halved
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- Salt and freshly ground black pepper to taste
- 1 onion, quartered
- 2 carrots, chopped
- 2 stalks celery, chopped
Instructions:
Preparing the Chicken:
- Preheat your oven to 425°F (220°C). Arrange a rack inside a large roasting pan.
- Prep the Chicken: Remove any giblets from the chicken and pat it dry inside and out with paper towels. Season the cavity generously with salt and pepper, and stuff it with the lemon halves and half of the minced garlic.
- Make the Herb Butter: In a small bowl, combine the softened butter, the remaining garlic, rosemary, thyme, sage, salt, and pepper. Mix well to create a fragrant herb butter.
- Season the Outside: Rub the outside of the chicken with olive oil, then liberally apply the herb butter, ensuring to cover all areas for maximum flavor.
- Veggie Bed: Scatter the onion, carrots, and celery at the bottom of the roasting pan. These will serve as a natural rack for the chicken and add flavor to the pan juices.
Roasting:
- Roast the Chicken: Place the chicken breast-side up on top of the vegetables in the roasting pan. Insert a meat thermometer into the thickest part of the thigh, avoiding bone.
- Initial High Heat: Roast at 425°F (220°C) for 15 minutes to start the browning process.
- Reduce Temperature: Lower the oven temperature to 375°F (190°C) and continue roasting for about 20 minutes per pound, or until the thermometer reads 165°F (74°C) and the juices run clear.
- Baste Occasionally: If desired, baste the chicken with the pan juices every 30 minutes for an even more flavorful and moist result.
Resting and Serving:
- Rest Before Carving: Once done, remove the chicken from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring a moist chicken.
- Serve: Carve the chicken and serve it with the roasted vegetables. The pan juices can be spooned over the chicken or made into a gravy if desired.
Tips for a Perfectly Baked Whole Chicken:
- Let the Chicken Stand: Bringing the chicken to room temperature before roasting ensures more even cooking.
- Tuck the Wings: Tuck the wing tips under the body of the chicken to prevent them from burning.
- Checking for Doneness: Besides the meat thermometer, another way to check if the chicken is done is to pierce the thigh and see if the juices run clear, without any pinkness.
- Herb Variations: Feel free to adjust the herbs based on availability or preference. Dried herbs can be used in a pinch, but fresh herbs offer the best flavor.
Conclusion:
This ultimate herb-crusted whole baked chicken is a testament to the beauty of simple, hearty cooking. With minimal prep and straightforward ingredients, you can serve a dish that’s both comforting and elegant, perfect for any day of the week.