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How To Bake a Whole Chicken | Easy Steps to Get a Crispy, Tender, and Juicy Whole Chicken

Even though baking a whole chicken seems like a daunting task, the results are spectacular, and the process is simple. Marinated with salt, pepper, and herbs and baked with onions, carrots, and celery, your chicken will come out perfectly browned and cooked. 

The Baked Whole Chicken is incredibly crispy skin on the surface and soft, tender chicken inside. So, if you're looking for the best recipe on "How to Bake a Whole Chicken?" you will indeed discover it here!

Ingredients

  • 1 whole chicken

  • 2 cloves garlic

  • Salt

  • Pepper

  • Fresh herbs

  • 6 tablespoons butter

  • 1 onion, peeled and halved

  • 3 parsnips, peeled and chopped 

  • 3 carrots, peeled and chopped 

  • 3 potatoes, quartered

  • 2 tablespoons olive oil

Ingredients for the chicken gravy:

  • 1 cup chicken stock

  • Chopped fresh herbs

  • Salt

  • Pepper

  • Lemon Juice

Directions to Bake a Whole Chicken Perfectly!

This recipe for baked chicken is the simplest and greatest since it only calls for a few ingredients: chicken, salt, pepper, and any herbs you happen to have on hand. 

Remove the giblet bag from the chicken's center portion to prepare it for seasoning and stuffing. With just a few simple steps, you will have yourself the most mouthwatering chicken!

Direction # 1: Season the Chicken

Use salt and pepper to season the cavities and garlic and herbs to taste.

Direction # 2: Stuff the Chicken

Combine chopped garlic, salt, and herbs in a small bowl. Use a fork to mash the garlic mixture with the butter. Pour the butter mixture beneath the skin of the chicken's breasts and near to the legs. Fill the cavity with chopped onion, garlic mixture, and fresh herbs.

Direction # 3: Place the Chicken in a Pan

Place the chicken in a baking pan and set it aside. Roast for 30 minutes at 425 degrees, lower the heat to 375 degrees. Toss the veggies with the olive oil in a large mixing basin and transfer to the baking pan.

Direction # 4: Baste the Chicken 

Keep basting the chicken with pan juices. Prick the chicken with a knife and squeeze to see if the juice has penetrated through. After 15 minutes, the chicken is done. 

Remove from oven and let cool. Separate roasted veggies in a bowl and keep in the oven to remain warm.

Direction # 5: Prepare Gravy

Add lemon juice, chicken stock, chopped fresh herbs, Salt, and Pepper into a pan and mix well. Bring the mixture to a boil and pour over the hot chicken.

Special Instructions to Add a Twist!

  • Put cuts all over the chicken to let the juices soak.

  • Use lemon juice as it adds more flavor to the chicken.

  • A better-tasting dish will result if you season the chicken ahead of time.

  • To round off your meal, serve the chicken with a different sauce on the side; a good choice would be béarnaise, chimichurri, romesco, or salsa verde.

  • Use kitchen shears since they are pretty beneficial for removing extra fat from the center of the chicken.

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