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Best Recipe Baked Whole Chicken
Baking a whole chicken is a classic cooking technique that yields a succulent and flavorful meal with minimal effort. This best recipe for a baked whole chicken focuses on simple ingredients and straightforward preparation, resulting in a beautifully roasted bird with crispy skin and tender meat.
Ingredients:
- 1 whole chicken (about 4 to 5 pounds)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
- 1 lemon, halved
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 1 onion, quartered
- 2 carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
Instructions:
- Preheat the Oven and Prepare the Chicken:
- Preheat your oven to 425°F (220°C).
- Remove the chicken giblets. Rinse the chicken inside and out with cold water, then pat dry with paper towels.
- Season the Chicken:
- In a small bowl, mix together the olive oil, butter, minced garlic, thyme, rosemary, paprika, salt, and pepper to create a seasoning paste.
- Rub the outside of the chicken with the seasoning paste, making sure to cover it evenly. You can also rub some of the seasoning under the skin for extra flavor.
- Stuff the Chicken:
- Stuff the cavity of the chicken with the lemon halves and any extra garlic or herbs you have.
- Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
- Arrange the Vegetables and Roast:
- Scatter the onion, carrots, and celery in a roasting pan. Place the chicken on top of the vegetables.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- Rest and Serve:
- Allow the chicken to rest for 10-15 minutes before carving. This helps the juices redistribute throughout the meat, ensuring it’s moist and flavorful.
- Serve the carved chicken with the roasted vegetables on the side.
Tips for Perfect Baked Whole Chicken:
- Ensure Even Cooking: Let the chicken sit at room temperature for about 30 minutes before roasting to ensure more even cooking.
- Basting: Baste the chicken with its own juices a couple of times during the cooking process to keep it moist and add flavor.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken. The safest internal temperature for cooked chicken is 165°F (74°C), measured in the thickest part of the thigh.
- Let It Rest: Resting the chicken before carving is crucial for retaining its juices. Cover it loosely with foil and let it sit for about 10-15 minutes.
Enjoy the simplicity and deliciousness of this baked whole chicken, a dish that’s perfect for a comforting family dinner or a special occasion.