Baked Whole Chicken In Oven Recipes

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

PERFECT ROAST CHICKEN

Steps:

• Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
• In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
• Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
• Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

FLAT ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
• Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
• Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
• Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.

OVEN WHOLE ROASTED CHICKEN

Steps:

• Preheat oven to 400F.
• Remove innards from chicken cavity and set aside for stock. Rinse and pat dry chicken.
• Rub and massage the entire chicken with salt. Sprinkle seasonings on top.
• In a 9×13 roasting pan, place the chicken on its side with one leg up. Surround the chicken with the roasting vegetables, if using, to help keep the chicken on its side. You can use crumpled up balls of aluminum foil if you are not using vegetables and need to prevent the chicken from falling over.
• Brush the skin with the melted butter and roast for 25 minutes.
• Using gloves or mitts, turn the chicken completely over so that it is on its other side with the other leg facing up. Again, use the roasting vegetables or the aluminum foil to prevent the chicken from falling over.
• Brush the skin with the melted butter and roast for 25 minutes.
• Using gloves or mitts, turn the chicken breast side up and roast or 15-30 minutes more, or until the chicken registers 170F on an instant read thermometer and the juices run clear.
• Remove to a platter and let stand for 10 to 15 minutes.

OVEN-ROASTED WHOLE CHICKEN

Steps:

• Combine water, 2 tablespoons salt, sugar, peppercorns, fennel seed, lemon wedges, garlic, thyme sprigs and bay leaves in a small saucepan. Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes. Remove from heat.
• Place ice in a 5-quart bowl or pot and pour the brine over it. Let cool, stirring occasionally, about 5 minutes. Add chicken, making sure it is completely submerged in the brine. (Add more cold water and use a plate to weight it down if necessary.) Refrigerate overnight or up to 24 hours.
• To roast chicken, preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack with cooking spray.
• Remove the chicken from the brine and place it on the prepared rack. Pat it dry with a paper towel.
• Zest the remaining lemon and juice it to get 2 teaspoons. Combine the zest and juice with oil, pepper and the remaining 1 teaspoon thyme and 1/2 teaspoon salt. Loosen and lift the skin from the breast and legs with your fingers and rub the paste under and over the skin. Truss the chicken with kitchen string (see Tip).
• Roast the chicken for 1 hour. Rotate the pan, and increase the heat to 400 degrees F. Cook until an instant-read thermometer registers 160 degrees F in the thickest part of the breast, 25 to 30 minutes more. Let the chicken rest for 10 minutes before carving.

WHOLE ROASTED GO-TO CHICKEN

Steps:

• To make garlic butter: In a food processor, combine all ingredients. Blend until a perfectly smooth paste forms.
• To make chicken: Preheat the oven to 400 degrees F. With clean hands, wash the chicken, remove the giblets, and pat the chicken completely dry with paper towels. Lightly grease the bottom of a sturdy roasting pan. Salt the inside of the chicken with 1 teaspoon sea salt and stuff with the lemon wheels, thyme, rosemary, and garlic. Using butcher's twine, truss the chicken (breast side up), making sure to tuck in the wings and legs tightly. Place the chicken in the roasting pan and generously baste it with the garlic butter. Cover the chicken loosely with aluminum foil and roast for approximately 2 hours. (Cook whole roasting chickens, fully thawed, 20 to 25 minutes per pound.) Remove the foil for the last 30 minutes of roasting time. Make sure the internal temperature reaches 165 degrees F, the juices run clear, and the flesh is firm to the touch.

WHOLE ROASTED CHICKEN

Steps:

• Place a wire rack on top of a rimmed baking sheet. Liberally sprinkle salt all over the outside of the chicken. Cover the chicken loosely with parchment paper and refrigerate overnight (about 24 hours).
• Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting.
• In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste.
• Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion. Drizzle with about 1 more tablespoon of olive oil. Place thyme and rosemary on top.
• Place the chicken on top of the potatoes and herbs in the Dutch oven. Tie the legs of the chicken together and tuck the wings underneath. Brush with melted butter and season with pepper.
• Roast chicken at 500° F for 20 minutes. Without opening the oven, reduce the temperature to 350° F and continue roasting for 30-40 more minutes, or until a meat thermometer reads 165° F when inserted between the thigh and breast.
• Remove the chicken from the oven. Allow to rest for at least 10 minutes before carving and serving.

WHOLE STUFFED CHICKEN WITH GRAVY

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.
• Gather the melted and cold butter.
• Using your hands or a brush, rub the chicken with the melted butter.
• Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.
• Gather the ingredients.
• Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.
• Add the dried thyme, parsley, and breadcrumbs . Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.
• Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
• Loosely spoon the stuffing into the cavity of the chicken.
• Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.
• Place the chicken, breast-side up, on the rack in the roasting pan.
• Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.
• Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.
• Gather the ingredients.
• Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.
• Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux . Cook on the stove, stirring, for two minutes.
• Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
• Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.
• Carve the chicken and serve with cooked stuffing and pan gravy.