Recently I made a roasted chicken. Â Having not done many whole chickens before in my life (okay, so like one) I was a little intimidated. Â It’s so easy to dry the chicken out and that in turn leaves much to be desired. Â However, this time I rocked it out in the kitchen and had, what I claim to be…the best whole roasted chicken EVAH!!
Seriously, it was so good. Â I have picky kids and they even loved it. Â One thing about cooking a whole chicken is you either dry it out or the skin is not crispy both of those make this momma not want to eat the chicken. Â This time though I had crispy skin and a chicken that was moist (even the breast). Â So, today, I am sharing with you the recipe I used in hopes you will brave a whole chicken! This recipe is from the McCormick Recipe Inspiration kit but adjusted for use with a whole chicken instead of their suggested breasts.
What cookware I used:
Pampered Check Rectangular Baker (or something similar)
- Whole Chicken (3-4 lbs)
- 4 white oninos (quartered)
- 2 whole lemons (halved)
- 4 sprigs thyme
- 10 whole garlic cloves
- 8 tbsp. olive oil
- 2 tsp. black pepper
- 2 tsp. salt
- 4 tsp. minced garlic cloves
- 6 tsp. dried crushed rosemary leaves
- 8 tsp.Paprika
- Layer onions and 5 garlic cloves in bottom of Pampered Chef Rectangular Baker (or whatever deeper dish bakeware you have on hand)
- Pour chicken stock into baker
- Wash and clean out chicken (removing insides)
- Add the 2 lemons, thyme sprigs, and 5 of the whole garlic cloves to the cavity.
- Lay on top of onions and garlic
- Mix olive oil, black pepper, salt, minced garlic, rosemary leaves, and paprika in a bowl.
- Rub under breast skin of chicken, use generously.
- Rub mixture on outside of whole chicken coating well.
- Bake at 425 for about 1.5 hours (for 4 lb chicken, basting with mixture the last 30 minutes.**
- Make sure juices run clean and internal temp is 180 before removing
- Remove from oven and let cool before cutting to preserve moistness
I am telling you this chicken was so good. I, as mentioned, in the past have not had great luck with a whole chicken…the skin was slimy and the inside dry. I don’t know if it was the cookware I used, broth in the pan or what but this was perfectly moist. Basting the outside of the skin during the last half hour of cooking made the skin flavor so yummy and it was crispy!!
**time may need to be adjusted depending on your oven**