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Baked Full Chicken Recipe Oven

Serving a perfectly roasted chicken can be a highlight of any meal, and there are a few key considerations to keep in mind as you reflect on your cooking experience. Temperature Control: Verify your chicken reaches internal temperatures of 165-175°F for thighs and 155-160°F for breasts. Use an oven temperature between 375°F to 425°F for best results. Additionally, remember that the cooking time for a 5 lb chicken is approximately 1 hour and 15 minutes at 425°F. Even Cooking Techniques: Tuck the wings under the body and tie the legs together for even cooking. Additional Tips: Pat the chicken dry for better browning, loosen the skin for seasoning, and consider broiling briefly for crispiness.
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Ingredients
  

  • 1 whole chicken about 4-5 pounds
  • Salt
  • Pepper
  • 1 lemon cut into wedges
  • 1 onion quartered
  • 4 cloves garlic whole
  • Fresh herbs thyme, rosemary
  • 2 carrots sliced
  • 2 celery stalks sliced
  • Olive oil
  • Water or chicken broth

Instructions
 

  • Preheat your oven to 425°F (218°C). Pat the chicken dry with paper towels to remove any excess moisture. Season the chicken liberally with salt and pepper, both inside and out, for enhanced flavor.
  • Stuff the cavity of the chicken with the quartered onion, lemon wedges, whole garlic cloves, and fresh herbs. This will add wonderful flavor to the meat as it cooks. Use kitchen twine to tie the legs together, ensuring the aromatics stay inside.
  • In a roasting pan, arrange the sliced carrots, celery, and any remaining onion. Drizzle olive oil over both the chicken and the vegetables to promote browning and moisture. Scatter additional fresh herbs over the chicken and vegetables.
  • Pour a cup of water or chicken broth into the roasting pan to help maintain moisture during roasting. Place the pan in the preheated oven.
  • Roast the chicken for 45 minutes to 1 hour, basting it with the pan drippings every 20-30 minutes. Check the internal temperature at the thickest part of the chicken; it should reach 165°F (74°C) for safe consumption.
  • Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist meat. Serve the carved chicken with the pan drippings or homemade gravy.
  • For best results, consider spatchcocking the chicken for faster cooking and easier handling. If you prefer softer meat, you can lower the oven temperature to 325°F (165°C) and extend the cooking time.
  • Always remember to check the internal temperature for safety and adjust cooking times based on the size of the chicken. Tenting with foil during the last few minutes of cooking can also help seal in juices and prevent overcooking. Enjoy your deliciously roasted chicken!