I have been thinking about roasting a whole bird…for years. The time had come for me to roll up my sleeves and dig into the task. And, I am happy to report that there is little to report! I started with a trusty internet search for baked chicken recipe (of which there are thousands). Fortunately they are all rather similar so I went with a fresh herb and lemon rub. It is really a simple process: remove innards, rinse, dry, stuff, rub with herbs and spices, place in oven, and wait.
Baked Chicken Recipe
- 3-4lb whole chicken
- Something to stuff in chicken (lemon, onion…)
- 2-3 Tbs olive oil
- 1-2 Tbs fresh herbs roughly copped
- Salt and pepper
Preheat oven to 450. Combine oil, herbs, salt and pepper. Remove innards from chicken, rinse, and pat dry. Fill cavity with a lemon, onion, or whatever is available. Rub chicken with herb mix. Place on foil lined baking sheet and bake in preheated oven for about 1 hour.
The chicken smelled delicious within minutes and in an hour I was smiling, pulling my first bird out of the oven. With the chicken warm and ready to eat I eyed the bird and thought, “What now?”. Where were the instructions on serving the bird?
It turns out that my carving skills are nothing to write home about but with a pair of kitchen sheers I served up a tasty meal.
I have another chicken in the freezer so please share your favorite baked chicken recipe with me!