Juicy and tenderÂ roasted whole chicken
1 whole frying chicken
1. Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in sink.
2. Sprinkle seasonings generously over chicken (still in sink; this makes less mess!). Lift chicken and place, breast-side down, in baking dish (one that had a lid). Season the back side. Cover with lid.
3. Bake chicken for about 30 minutes per pound at 325 degrees. I find that the chickens I usually cook are about 5 pounds and I can bake them for at least 2.5 hours, but up to 3.5 hours, with success. It seems like the ones baked for at least 3 hours are the most tender!
4. Test chicken with thermometer and remove when tender (and, of course, at least up to temp -- which is 180 degrees Fahrenheit for whole poultry!). Remove chicken and place, breast side up, on a plate to serve. The juices left in the baking dish make a great gravy! :)
I use a deep glass baking dish that's just big enough to hold the chicken. I like to season the chicken ahead of time and keep in the fridge until it's time to start baking it.
I've also made this recipe in the slow cooker. I cooked a 5+ lb. chicken for 7 hours on HIGH and it was very tender and delicious!
When I make an oven-roasted chicken, I serve it with a vegetable such as green beans or peas. If we're having guests, I'll add a green lettuce salad for additional green yumminess. ;) I also serve a starch such as cooked rice, baked potatoes (which can be baked right with the chicken! So easy!), or oven-roasted root veggies.
You can season two chickens at once. Roast one chicken right away, and store the other one in the fridge (in the baking dish) until the next day, and then it'll be all ready to go in the oven! Read more roasted chicken tips here! :)
Roasted chicken in an open dish, with potatoes, carrots, and onions. This is a beautiful meal and delicious, but will not be as moist as baking in a covered dish.
Cube veggies, toss with salt, garlic, pepper, and a little oil, and sprinkle around chicken. (Do not place veggies inside chicken, as it will take much longer for the chicken to be fully cooked inside.)
This recipe is a 10/10. Joshua loves roasted chicken, and I have been experimenting for years (literally!) for just the right flavor and moistness. This chicken falls apart when you take it out, and is so moist and tender, we use our forks to cut it on our plates. I season the outside liberally, and the flavor permeates the meat as it bakes. And since it's baked breast-side-downÂ in a small dish, coveredÂ (as opposed to a large pan with lots of extra air and space inside), it just doesn't get dried out. We have this recipe as often as once a week. Almost as good as the fresh roasted chicken itself, is the leftover meat. Perfect for making casseroles, soups, gravy, or sandwichesÂ requiring chicken. This is a must-try recipe. :D