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Baked Whole Chicken by Jes Mostek serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Your whole house will have a comfortable feel from the aroma of home-made baked chicken. Crisp, golden brown skin and moist, lean meat makes for a perfect fall or winter meal.

This recipe is for a 2-3 lb. "fryer" chicken, and you can easily adjust the portion size to accomodate a 5-8 lb. "roaster" chicken.

When baking chicken, whether whole or cut-up, it's best to leave the skin on; it keeps the moisture in. If you have cut your chicken into pieces, cook chicken skin side up. You can always remove the skin after baking, if you're looking to save on calories.

It is never safe to eat chicken that is not totally done. Bone-in chicken is done when juices run clear and a meat thermometer reads 170°F in the breast (or 180°F if you are measuring the temperature of the thigh).

Ingredients:

2 T.

olive oil

1 2 lb.

chicken

1 T.

parsley

2 tsp.

seasoned salt

1/2 tsp.

black pepper

1/2 tsp.

rubbed sage or tarragon

Directions:

Preheat oven to 350°F.

Rinse and pat dry chicken. Remove and discard any giblets.

Place whole chicken, breast-side-down, in a large casserole dish or baking pan.

Brush chicken with oil (or rub it on with your fingers).

In a small bown, combine parsley, salt, pepper, sage, oregano and paprika. Sprinkle seasoning mix over chicken.

Bake uncovered for about an hour, until meat is done and skin is golden-brown and crispy.

If you are cooking a 5-8 lb. "roaster" chicken, increase the cook time to 2 - 2 1/2 hours.

Categories:

Dairy Free
Fall/Winter
Low Calorie
Low Carb
Low Fat
Main Dishes
Peanut/Nut Free
Poultry
Wheat Gluten Free