Kickstart your dinner plans with these mouthwatering whole baked chicken recipes! Perfect for busy weeknights or cozy family gatherings, each dish promises juicy, flavorful results with minimal fuss. From classic herb-roasted birds to creative global twists, you’ll find endless inspiration for savory, satisfying meals. Get ready to transform your kitchen into a haven of delicious aromas and discover your new favorite go-to dinner solution!
Herb-Infused Whole Baked Lemon Chicken
Zephyrs of rosemary and thyme drift through the kitchen, carrying the promise of a meal that comforts as much as it nourishes. This herb-infused whole baked lemon chicken is a humble yet elegant centerpiece, perfect for a quiet evening or a gathered table. It’s a dish that invites you to slow down, to savor the process as much as the result.
Ingredients
– 1 whole chicken (about 4 pounds), patted dry with paper towels
– 3 tablespoons rich extra virgin olive oil
– 2 teaspoons coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 2 large lemons, one thinly sliced and one juiced
– 4 cloves garlic, minced until fragrant
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves, stripped from their stems
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. In a small bowl, combine the rich extra virgin olive oil, coarse kosher salt, freshly cracked black pepper, minced garlic, chopped rosemary, and thyme leaves to create a fragrant herb paste.
3. Gently loosen the skin over the chicken breast and thighs using your fingertips, being careful not to tear it.
4. Rub half of the herb paste evenly under the skin, massaging it directly onto the meat for maximum flavor infusion.
5. Rub the remaining herb paste all over the outside of the chicken, including the crevices and wings.
6. Place the thinly sliced lemon inside the chicken cavity, layering them to release their citrus oils during baking.
7. Pour the fresh lemon juice and low-sodium chicken broth into the bottom of a roasting pan to create a flavorful base for basting.
8. Set the chicken breast-side up on a rack in the roasting pan, ensuring it’s not sitting directly in the liquid.
9. Roast for 20 minutes per pound (about 80 minutes total), basting every 20 minutes with the pan juices to keep the skin golden and moist.
10. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F and the juices should run clear.
11. Remove the chicken from the oven and let it rest on a cutting board for 15 minutes to allow the juices to redistribute.
12. Carve the chicken into serving pieces, spooning any remaining pan juices over the top.
Kitchen warmth settles around this tender bird, its skin crisped to perfection and meat falling effortlessly from the bone. The lemon brightens each herb-kissed bite, while the garlic weaves a subtle depth throughout. Serve it alongside roasted vegetables that have soaked in those pan juices, or shred the leftovers into a grain bowl for tomorrow’s lunch, where the flavors only deepen with time.
Garlic Butter Whole Baked Chicken with Rosemary
Dusk settles softly outside my kitchen window, the golden hour light casting long shadows across the counter as I prepare tonight’s comforting meal. There’s something deeply satisfying about the ritual of preparing a whole chicken, the careful seasoning and slow roasting that fills the home with the most welcoming aromas. This garlic butter whole baked chicken with rosemary feels like a warm embrace on an early autumn evening.
Ingredients
– 1 whole 4-5 lb chicken (preferably pasture-raised)
– 8 tablespoons unsalted European-style butter, softened
– 6 plump garlic cloves, finely minced
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, thinly sliced into rounds
– 4 sprigs fresh rosemary
Instructions
1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Pat the whole chicken completely dry with paper towels, including the cavity, to ensure crispy skin.
3. In a small bowl, combine the softened European-style butter, finely minced garlic cloves, chopped fresh rosemary leaves, coarse sea salt, and freshly cracked black pepper until well blended.
4. Gently loosen the skin over the chicken breast and thighs by sliding your fingers between the skin and meat, being careful not to tear the skin.
5. Spread half of the garlic butter mixture evenly under the loosened skin, massaging it gently to distribute the flavors.
6. Rub the remaining garlic butter mixture all over the outside of the chicken, covering every surface.
7. Stuff the cavity of the chicken with the thinly sliced lemon rounds and fresh rosemary sprigs.
8. Truss the chicken legs together with kitchen twine to help it cook evenly and maintain its shape.
9. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
10. Roast in the preheated 375°F oven for 60-75 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
11. Remove from oven and let the chicken rest for 15 minutes before carving to allow juices to redistribute.
Velvety garlic-infused butter permeates every bite of the succulent meat, while the rosemary lends its piney fragrance to the crisp, golden-brown skin. The lemon slices tucked inside release their bright acidity, cutting through the richness beautifully. Serve this magnificent bird with crusty bread to soak up the pan juices or alongside roasted root vegetables that have absorbed the flavorful drippings.
Honey Mustard Glazed Whole Baked Chicken
Dusk settles softly outside my kitchen window as I prepare this comforting meal, the golden hour light casting warm shadows across the counter where whole chicken rests, waiting to be transformed by sweet honey and tangy mustard into something truly special.
Ingredients
– 1 whole 4-pound chicken
– ½ cup raw wildflower honey
– ¼ cup coarse-grained Dijon mustard
– 3 tablespoons rich extra virgin olive oil
– 4 cloves aromatic fresh garlic, minced
– 2 teaspoons fragrant dried thyme
– 1½ teaspoons coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 large sweet yellow onion, roughly chopped
– 2 fresh lemons, one juiced and one sliced
Instructions
1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Pat the whole chicken completely dry with paper towels, including the cavity, for crispier skin.
3. In a small bowl, whisk together the raw wildflower honey, coarse-grained Dijon mustard, rich extra virgin olive oil, minced aromatic fresh garlic, fragrant dried thyme, coarse kosher salt, and freshly cracked black pepper until smooth.
4. Place the roughly chopped sweet yellow onion and sliced fresh lemon in the bottom of a roasting pan to create a flavorful bed.
5. Set the dried chicken on the vegetable bed breast-side up and tuck the wing tips underneath the body.
6. Using a pastry brush, generously coat the entire chicken with the honey mustard glaze, getting into all crevices.
7. Roast uncovered for 1 hour and 15 minutes, basting with pan juices every 20 minutes to build layers of flavor.
8. Check for doneness—the internal temperature should reach 165°F in the thickest part of the thigh and juices should run clear.
9. Transfer the chicken to a cutting board and let rest for 15 minutes before carving to redistribute juices.
10. While resting, squeeze the juice of the remaining fresh lemon into the pan drippings for a bright finishing sauce.
Even the simplest weeknight dinner feels celebratory when this glazed chicken emerges from the oven, its skin crackling with caramelized sweetness while the meat beneath remains impossibly moist. I love serving it family-style on a large platter surrounded by the roasted onions and lemons, their sharp acidity cutting through the rich glaze beautifully.
Crispy Skin Whole Baked Chicken with Thyme
Zestful autumn afternoons call for the kind of meal that fills the kitchen with warmth and the heart with comfort, like this whole baked chicken with its golden, crackling skin and fragrant thyme. There’s something deeply soothing about the ritual of preparing it, the way the herbs scent the air and the promise of a shared table lingers. It’s a dish that feels both humble and celebratory, perfect for slowing down and savoring the moment.
Ingredients
– 1 whole chicken (about 4-5 pounds), patted dry with paper towels
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons fresh thyme leaves, finely chopped
– 1 tablespoon coarse sea salt
– 1 teaspoon freshly ground black pepper
– 1 lemon, thinly sliced
– 4 cloves garlic, lightly crushed
Instructions
1. Preheat your oven to 425°F and position a rack in the middle.
2. Pat the whole chicken completely dry with paper towels to ensure crisp skin.
3. In a small bowl, combine the extra virgin olive oil, fresh thyme leaves, coarse sea salt, and freshly ground black pepper.
4. Rub this mixture evenly all over the chicken, including under the skin and inside the cavity.
5. Stuff the cavity with the thinly sliced lemon and lightly crushed garlic cloves.
6. Truss the chicken legs together with kitchen twine to help it cook evenly.
7. Place the chicken breast-side up on a rack set in a roasting pan.
8. Roast in the preheated oven at 425°F for 15 minutes to start crisping the skin.
9. Reduce the oven temperature to 375°F and continue roasting for about 60-70 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the thigh.
10. Let the chicken rest on a cutting board for 15 minutes before carving to allow juices to redistribute.
11. Carve the chicken and serve immediately.
Crispy skin gives way to succulent, herb-infused meat that’s tender and deeply flavorful. Consider serving it alongside roasted vegetables or over a bed of wild rice to soak up the savory pan juices, making each bite a comforting embrace of autumn’s bounty.
Whole Baked Chicken with Citrus and Herbs
Kindly, as the afternoon light fades, I find myself drawn to the simple ritual of preparing a meal that fills the home with warmth and fragrance. This whole baked chicken, infused with bright citrus and earthy herbs, is a comforting embrace on any day, inviting you to slow down and savor each moment. It’s a dish that feels both nourishing and deeply satisfying, perfect for sharing or enjoying in quiet solitude.
Ingredients
– 1 whole chicken (about 4-5 pounds), patted dry with paper towels
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon coarse sea salt
– 1 teaspoon freshly ground black pepper
– 2 large lemons, thinly sliced into rounds
– 1 large orange, thinly sliced into rounds
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves
Instructions
1. Preheat your oven to 375°F to ensure even cooking from the start.
2. In a small bowl, combine the rich extra virgin olive oil, coarse sea salt, freshly ground black pepper, minced garlic, finely chopped fresh rosemary leaves, and fresh thyme leaves to create a fragrant herb rub.
3. Gently loosen the skin over the breast and thighs of the whole chicken with your fingers, being careful not to tear it, to allow the flavors to penetrate deeply.
4. Rub the herb mixture evenly under the skin and all over the exterior of the chicken, including the cavity, for maximum flavor infusion.
5. Stuff the cavity of the chicken with half of the thinly sliced lemon rounds and thinly sliced orange rounds to release their juices during baking.
6. Arrange the remaining thinly sliced lemon rounds and thinly sliced orange rounds in a single layer in a roasting pan to create a bed for the chicken.
7. Place the chicken breast-side up on top of the citrus slices in the roasting pan.
8. Tie the legs of the chicken together with kitchen twine to help it cook evenly and retain its shape.
9. Roast the chicken in the preheated oven at 375°F for 20 minutes per pound, or until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.
10. Tip: For extra crispy skin, increase the oven temperature to 425°F for the last 10 minutes of cooking, but watch closely to avoid burning.
11. Remove the chicken from the oven and let it rest on a cutting board for 15 minutes before carving to allow the juices to redistribute.
12. Tip: Use the pan juices and softened citrus slices to make a simple sauce by simmering them with a splash of chicken broth or white wine.
13. Tip: If the skin starts to brown too quickly, tent the chicken loosely with aluminum foil to prevent over-browning while it finishes cooking.
14. Carve the chicken into serving pieces, discarding the citrus from the cavity.
The skin emerges golden and crackling, giving way to tender, juicy meat infused with the bright, zesty notes of citrus and the earthy depth of herbs. Serve it alongside the roasted citrus slices for a burst of freshness, or shred the leftovers into a salad for a delightful next-day meal.
Paprika Spiced Whole Baked Chicken
Vividly, the warmth of paprika-spiced chicken fills the kitchen, a comforting aroma that speaks of cozy evenings and simple, heartfelt meals. It’s a dish that invites reflection, each step a quiet ritual of preparation and care, transforming humble ingredients into something deeply nourishing. This whole baked chicken, with its golden skin and tender meat, feels like a gentle embrace on any day, whether shared or savored alone.
Ingredients
– 1 whole chicken (about 4-5 pounds), patted dry with paper towels
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons sweet smoked paprika
– 1 tablespoon coarse kosher salt
– 1 teaspoon freshly ground black pepper
– 1 large lemon, thinly sliced into rounds
– 4 cloves garlic, minced
– 1 small yellow onion, roughly chopped
– 1 cup low-sodium chicken broth
Instructions
1. Preheat the oven to 375°F and position a rack in the center.
2. In a small bowl, combine the rich extra virgin olive oil, sweet smoked paprika, coarse kosher salt, and freshly ground black pepper to form a paste.
3. Pat the whole chicken dry thoroughly with paper towels to ensure crispy skin.
4. Rub the spice paste evenly over the entire surface of the chicken, including under the skin and inside the cavity.
5. Stuff the cavity with the thinly sliced lemon rounds, minced garlic, and roughly chopped yellow onion.
6. Tie the legs together with kitchen twine to help the chicken cook evenly.
7. Place the chicken breast-side up in a roasting pan and pour the low-sodium chicken broth into the bottom of the pan.
8. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh.
9. Baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.
10. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Effortlessly, the chicken emerges with a crackling, paprika-kissed skin and succulent, fall-off-the-bone meat, infused with the bright notes of lemon and garlic. Serve it alongside roasted vegetables or over a bed of fluffy rice to soak up the savory pan juices, making each bite a harmonious blend of smoky, tangy, and deeply satisfying flavors.
Classic Roast Whole Baked Chicken
Zestful moments in the kitchen often begin with something simple, like a whole chicken waiting to be transformed. There’s a quiet comfort in preparing a roast, the way its aroma fills the home and promises a nourishing meal. Today, let’s embrace that gentle rhythm together.
Ingredients
– One 4 to 5 pound whole chicken
– 3 tablespoons rich extra virgin olive oil
– 2 teaspoons coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 tablespoon fragrant dried thyme
– 1 lemon, thinly sliced into bright rounds
– 4 cloves garlic, gently crushed
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the whole chicken completely dry with paper towels to ensure crisp skin.
3. Rub the olive oil evenly over the entire surface of the chicken.
4. Sprinkle the kosher salt, black pepper, and dried thyme all over the chicken, including inside the cavity.
5. Place the lemon slices and crushed garlic cloves inside the chicken cavity for infused flavor.
6. Tie the legs together with kitchen twine to help the chicken cook evenly.
7. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
8. Roast in the preheated oven for 15 minutes at 425°F to start browning.
9. Reduce the oven temperature to 375°F and continue roasting for 60-75 minutes.
10. Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh.
11. Remove the chicken from the oven and let it rest for 15 minutes before carving.
Moist and tender, the chicken falls away from the bone with juices that pool golden in the pan. Serve it alongside roasted vegetables or shred the meat for sandwiches, letting its herbal notes shine through simply.
Maple Glazed Whole Baked Chicken with Apples
Kindly, as the autumn light filters through the kitchen window, I find myself drawn to the warmth of the oven and the sweet, earthy aroma of maple and apples mingling—a comforting ritual that transforms simple ingredients into a nourishing centerpiece.
Ingredients
– 1 whole chicken (about 4 pounds), patted dry with paper towels
– 1/4 cup pure maple syrup, rich and amber-hued
– 2 tablespoons unsalted butter, melted and golden
– 1 teaspoon coarse sea salt, for a subtle crunch
– 1/2 teaspoon freshly ground black pepper, aromatic and finely milled
– 2 crisp apples, such as Honeycrisp, cored and sliced into wedges
– 1 small yellow onion, thinly sliced into half-moons
– 2 sprigs fresh rosemary, fragrant and woody
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even cooking from the start.
2. In a small bowl, whisk together the pure maple syrup, melted unsalted butter, coarse sea salt, and freshly ground black pepper until fully combined.
3. Place the patted dry whole chicken in a roasting pan, breast-side up, to allow for crisp skin.
4. Brush the maple glaze mixture evenly over the entire surface of the chicken, including under the skin if desired for extra flavor.
5. Arrange the sliced crisp apples, thinly sliced yellow onion, and fragrant rosemary sprigs around the chicken in the pan.
6. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
7. Baste the chicken with the pan juices every 20 minutes to keep it moist and enhance the glaze.
8. Remove from the oven and let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
9. Carve the chicken and serve immediately with the roasted apples and onions from the pan.
Yieldingly tender, the chicken boasts a sticky-sweet crust that gives way to succulent meat, while the apples soften into a compote-like sweetness—perfect alongside a simple green salad or over a bed of fluffy mashed potatoes for a cozy, autumnal feast.
Mediterranean Style Whole Baked Chicken
Sometimes, the simplest meals carry the deepest memories, like this Mediterranean-style whole baked chicken that fills the kitchen with the warmth of sun-drenched herbs and golden, crisp skin. It’s a dish that invites you to slow down, to savor each aromatic moment as it transforms humble ingredients into something truly soulful.
Ingredients
– 1 whole chicken (about 4-5 pounds), patted dry with paper towels
– ¼ cup rich extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 4 cloves garlic, minced to a fragrant paste
– 1 tablespoon dried oregano, crumbled between your fingers
– 1 teaspoon finely ground black pepper
– 1½ teaspoons coarse sea salt
– 1 lemon, thinly sliced into bright, sunny rounds
– 1 small yellow onion, roughly chopped into rustic pieces
– 2 sprigs fresh rosemary, leaves stripped and lightly crushed
Instructions
1. Preheat your oven to 375°F and position a rack in the center of the oven for even heat distribution.
2. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, crumbled oregano, finely ground black pepper, and coarse sea salt until fully combined.
3. Pat the whole chicken completely dry with paper towels to ensure crisp skin, then place it breast-side up in a large roasting pan.
4. Gently loosen the skin over the breast and thighs by sliding your fingers underneath, being careful not to tear it.
5. Rub half of the olive oil mixture evenly under the loosened skin, massaging it into the meat for maximum flavor penetration.
6. Rub the remaining mixture all over the outside of the chicken, covering every surface.
7. Stuff the cavity of the chicken with the sliced lemon rounds, roughly chopped onion, and crushed rosemary leaves.
8. Tie the legs together with kitchen twine to help the chicken cook evenly and retain its shape.
9. Place the chicken in the preheated oven and roast for 20 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
10. Let the chicken rest undisturbed on a cutting board for 15 minutes before carving to allow the juices to redistribute.
11. Carve the chicken into serving pieces, discarding the aromatics from the cavity.
Unbelievably tender and infused with the bright, herbal notes of the Mediterranean, the meat falls effortlessly from the bone while the skin crackles with a delicate crispness. Serve it alongside a simple salad of peppery arugula and roasted vegetables, or shred the leftovers into a grain bowl for a lunch that tastes like sunshine.
Whole Baked Chicken with Garlic and Smoked Paprika
Often, the simplest meals bring the deepest comfort, like this whole baked chicken with garlic and smoked paprika, which fills the kitchen with warmth and nostalgia on a quiet afternoon. It’s a dish that asks for little but gives so much in return, with its golden skin and tender meat. I love how it brings everyone together, without any fuss.
Ingredients
– One 4 to 5-pound whole chicken, patted dry with paper towels
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons sweet smoked paprika
– 6 cloves fresh garlic, minced finely
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1 lemon, sliced into thin rounds
– 1 small bunch fresh thyme
Instructions
1. Preheat your oven to 375°F and place a rack in the middle position.
2. In a small bowl, combine 3 tablespoons of rich extra virgin olive oil, 2 tablespoons of sweet smoked paprika, 6 cloves of minced fresh garlic, 1 teaspoon of coarse sea salt, and 1/2 teaspoon of freshly cracked black pepper to make a paste.
3. Pat the whole chicken dry thoroughly with paper towels to ensure crispy skin.
4. Rub the spice paste evenly over the entire surface of the chicken, including under the skin and inside the cavity.
5. Stuff the cavity of the chicken with 1 lemon sliced into thin rounds and 1 small bunch of fresh thyme for added flavor.
6. Truss the chicken legs together with kitchen twine to help it cook evenly.
7. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
8. Roast in the preheated oven at 375°F for 20 minutes per pound, or until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the thigh.
9. Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
10. Carve the chicken and serve immediately.
Just out of the oven, the skin is crackling crisp with a deep, smoky aroma, while the meat stays incredibly juicy and infused with garlic. I love serving it alongside roasted vegetables or shredding it into tacos for a simple, satisfying meal that always feels special.
Tangy BBQ Whole Baked Chicken
Just as the afternoon light begins to soften, there’s something deeply comforting about preparing a meal that fills the entire house with warmth and aroma. This tangy BBQ whole baked chicken recipe feels like a slow, gentle ritual, perfect for those quiet days when cooking becomes a form of meditation.
Ingredients
– 1 whole 4-pound chicken, patted completely dry with paper towels
– 1/2 cup of tangy, slightly sweet BBQ sauce
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of aromatic smoked paprika
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of coarse kosher salt
– 3 cloves of fresh garlic, minced until fragrant
– 1 small yellow onion, thinly sliced into half-moons
Instructions
1. Preheat your oven to 375°F and place a rack in the middle position.
2. In a small bowl, whisk together the tangy, slightly sweet BBQ sauce, rich extra virgin olive oil, aromatic smoked paprika, finely ground black pepper, coarse kosher salt, and minced fresh garlic until fully combined.
3. Pat the whole 4-pound chicken completely dry with paper towels, both outside and inside the cavity.
4. Gently loosen the skin over the breast and thighs by sliding your fingers underneath, being careful not to tear it.
5. Rub about one-third of the BBQ sauce mixture evenly under the loosened skin, massaging it directly onto the meat.
6. Brush the remaining sauce mixture all over the outside of the chicken, coating it thoroughly.
7. Stuff the cavity with the thinly sliced yellow onion half-moons.
8. Truss the chicken legs together with kitchen twine to help it cook evenly.
9. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
10. Roast at 375°F for 60-75 minutes, until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
11. Let the chicken rest undisturbed for 15 minutes before carving to allow the juices to redistribute.
12. Carve the chicken and serve immediately.
Kindly tender and juicy beneath its sticky, caramelized glaze, the chicken pulls apart with ease, each bite balanced by the smoky sweetness of the BBQ and the subtle sharpness of garlic. For a comforting weeknight meal, serve it alongside buttery cornbread and a simple green salad, letting the tangy sauce mingle with every component on the plate.
Whole Baked Chicken with Vegetables and Herbs
Holding the warmth of the oven in my hands, I remember how this simple dish brings comfort on quiet evenings, filling the kitchen with the earthy scent of herbs and roasting vegetables. It’s a meal that feels both humble and nourishing, a gentle reminder of how little it takes to create something deeply satisfying.
Ingredients
– One 4 to 5 pound whole chicken, patted dry with paper towels
– 3 tablespoons rich extra virgin olive oil
– 1 tablespoon coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 2 teaspoons dried rosemary, gently crushed between your fingers
– 1 teaspoon dried thyme, fragrant and earthy
– 4 medium carrots, peeled and cut into 2-inch chunks
– 1 large yellow onion, roughly chopped into wedges
– 4 cloves garlic, peeled and left whole
– 1 pound baby potatoes, scrubbed clean
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Pat the whole chicken completely dry inside and out with paper towels to ensure crisp skin.
3. In a small bowl, combine the extra virgin olive oil, kosher salt, black pepper, rosemary, and thyme.
4. Rub this herb mixture evenly over the entire surface of the chicken, including under the skin on the breast.
5. Place the carrots, onion, garlic, and baby potatoes in a large roasting pan.
6. Drizzle the vegetables with any remaining herb mixture from the bowl, tossing to coat.
7. Set the seasoned chicken on top of the vegetables, breast-side up.
8. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
9. Tip: For extra crispy skin, increase the oven temperature to 425°F (218°C) for the final 10 minutes of cooking.
10. Remove the pan from the oven and let the chicken rest for 15 minutes before carving to allow juices to redistribute.
11. Tip: Use a sharp knife or kitchen shears to carve the chicken into serving pieces.
12. Serve the carved chicken alongside the roasted vegetables, spooning any pan juices over the top.
13. Tip: If the vegetables need more browning, return them to the oven for 5-10 minutes while the chicken rests.
Crisp skin gives way to tender, juicy meat infused with the aromatic herbs, while the vegetables caramelize into sweet, soft bites. I love serving this straight from the pan, letting everyone gather around and savor the simplicity together, perhaps with a crusty loaf of bread to soak up the savory juices.
Lemon and Garlic Whole Baked Chicken
Holding the warmth of the oven door open, I find comfort in the simplicity of a whole chicken, its skin waiting to crisp under lemon and garlic’s gentle kiss. It’s a dish that feels like a quiet Sunday, unhurried and full of promise, filling the kitchen with aromas that whisper of home. There’s something deeply soothing in preparing a meal that requires little more than patience and trust in the process.
Ingredients
– 1 whole chicken (about 4 pounds), patted dry with paper towels
– 3 tablespoons rich extra virgin olive oil
– 2 large lemons, thinly sliced into rounds
– 6 cloves fresh garlic, minced
– 1 tablespoon coarse kosher salt
– 1 teaspoon finely ground black pepper
– 1 teaspoon dried oregano, fragrant and earthy
– 1/2 cup low-sodium chicken broth, for basting
Instructions
1. Preheat your oven to 375°F, allowing it to reach temperature fully for even cooking.
2. In a small bowl, combine the rich extra virgin olive oil, minced fresh garlic, coarse kosher salt, finely ground black pepper, and fragrant dried oregano, stirring into a fragrant paste.
3. Gently loosen the skin over the chicken breast and thighs with your fingers, creating pockets for the seasoning.
4. Rub half of the garlic-herb paste evenly under the skin, massaging it into the meat for deep flavor infusion.
5. Rub the remaining paste all over the outside of the chicken, ensuring every surface is coated.
6. Place the thinly sliced lemon rounds in a single layer at the bottom of a roasting pan to create a citrus bed.
7. Set the seasoned chicken on top of the lemon slices, breast-side up.
8. Pour the low-sodium chicken broth into the bottom of the pan, avoiding the chicken skin to keep it crisp.
9. Roast the chicken in the preheated oven at 375°F for 20 minutes per pound, about 80 minutes total.
10. Baste the chicken with pan juices every 20 minutes using a spoon, redistributing flavors and keeping it moist.
11. Check for doneness after 80 minutes; the internal temperature should read 165°F at the thickest part of the thigh.
12. If the skin isn’t golden brown, increase the oven temperature to 425°F and roast for 5-10 more minutes, watching closely.
13. Remove the chicken from the oven and let it rest on a cutting board for 15 minutes, tented loosely with foil.
14. Carve the chicken into pieces, serving with the softened lemon slices and pan juices spooned over the top.
Glistening with pan juices, the chicken emerges tender and falling-off-the-bone, its skin crackling with each bite. The lemon mellows into a subtle sweetness, while garlic infuses every layer with warmth. For a comforting meal, shred the leftovers into a broth with herbs, or serve it alongside roasted vegetables that soak up the fragrant drippings.
Stuffed Whole Baked Chicken with Wild Rice
Holding the warmth of autumn in my hands, I carefully prepare this rustic dish that fills the kitchen with the comforting aroma of herbs and roasting chicken. There’s something deeply satisfying about creating a meal that nourishes both body and soul, especially as the seasons begin to change. This stuffed whole baked chicken feels like a gentle embrace on a crisp fall day.
Ingredients
– One 5-pound whole chicken, patted dry with paper towels
– 1 cup wild rice blend, rinsed until water runs clear
– 2 cups low-sodium chicken broth, gently simmering
– 1 large yellow onion, finely diced with care
– 3 cloves fresh garlic, minced until fragrant
– 2 stalks crisp celery, chopped into small pieces
– 1 cup sliced cremini mushrooms, earthy and robust
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon finely ground black pepper
– 1 teaspoon sea salt flakes
– 1 tablespoon fresh thyme leaves, gently stripped from stems
– 1 teaspoon dried sage, aromatic and woodsy
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Rinse 1 cup wild rice blend under cold water until the water runs clear to remove excess starch.
3. Combine the rinsed wild rice with 2 cups low-sodium chicken broth in a medium saucepan.
4. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cover tightly.
5. Cook the rice for 45 minutes until tender and most liquid is absorbed, then remove from heat and let stand covered for 10 minutes.
6. While rice cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
7. Add 1 large yellow onion, finely diced, and sauté until translucent, about 5 minutes.
8. Stir in 3 cloves fresh garlic, minced, and cook for 1 minute until fragrant.
9. Add 2 stalks crisp celery, chopped, and 1 cup sliced cremini mushrooms, cooking until softened, about 6 minutes.
10. Season the vegetable mixture with 1 teaspoon sea salt flakes, 1 teaspoon finely ground black pepper, 1 tablespoon fresh thyme leaves, and 1 teaspoon dried sage.
11. Fluff the cooked wild rice with a fork and combine thoroughly with the vegetable mixture in a large bowl.
12. Pat one 5-pound whole chicken dry thoroughly with paper towels inside and out.
13. Generously season the chicken cavity with additional salt and pepper from your supplies.
14. Spoon the wild rice stuffing mixture loosely into the chicken cavity, being careful not to overpack.
15. Truss the chicken legs together with kitchen twine to help maintain its shape during roasting.
16. Place the stuffed chicken breast-side up in a roasting pan fitted with a rack.
17. Roast in the preheated 375°F oven for 1 hour and 45 minutes, until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh without touching bone.
18. Transfer the chicken to a cutting board and let rest for 15 minutes before carving.
19. Carefully remove the stuffing from the cavity and serve alongside the carved chicken.
Zesty and comforting, the chicken emerges with crackling golden skin that gives way to incredibly moist, herb-infused meat. The wild rice stuffing absorbs all the roasting juices, becoming wonderfully savory with bits of tender vegetables throughout. Serve slices of the chicken over the stuffing, perhaps with a simple green salad to contrast the rich flavors, making for a complete meal that feels both special and wonderfully humble.
Conclusion
Versatile and delicious, these whole baked chicken recipes offer endless dinner inspiration. We hope you find new favorites to enjoy with family and friends. Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
