Monday, June 10, 2013

Oven Roasted Whole Chicken


This last weekend, my mom and brother came into town to visit, and the weekend before was my husband's birthday, so while they were here, we invited his parents over to eat a birthday dinner to celebrate!

I bought a whole chicken since it was a lot cheaper than just buying the breasts (only $0.89/lb!), and planned to cook it in the crock pot.  I've done it that way before, and it always comes out really well.

The only thing about making a whole chicken in the crock pot is that it tends to fall apart.  I wanted my chicken to come out whole, so I roasted it in the oven instead.

I buttered the entire chicken, including under the skin, and threw a few tablespoons of butter into the cavity. Next I coated the chicken inside and out with seasonings: salt and pepper, onion powder, and seasoned salt. I put a few cloves of garlic into the body cavity.  I baked the chicken at 350 for 1 hour and 50 minutes (20 minutes per pound... my chicken was 5.3lbs).

The whole house smelled absolutely delicious, and the chicken came out beautifully.  The skin was nice and crispy, and the meat was incredibly juicy! I'll definitely be making more of these!

4 comments:

  1. This will be on our table this week. :D Thanks for the recipe and for sharing on BeColorful.
    p

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  2. Mmmm! Sounds delicious Rebekah. Did you cover it at all? Thank you for sharing it at What We Accomplished Wednesdays. Have a great week!

    Hugs,
    Deborah

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    Replies
    1. Didn't cover it at all. It went in just in the pan.

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  3. Thanks! I am a new cook and needed a quick no container tonight. Will let everyone know how it turned out :)

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