Tips on Baking a Whole Chicken

BAKING CHICKEN IS simple if you follow a few key tips for a juicy, flavourful result. The approach can vary slightly depending on if you are cooking a whole bird, how large it is, or your general preference. Here are the essential tips for baking chicken.

Preparation and Seasoning – Don’t be shy with the seasoning. A whole chicken needs lots of seasoning all over. You can use the usual green seasoning, but I prefer lots of fresh seasoning like garlic, onions, chives, thyme, peppers, etc. When using any form of all-purpose seasoning, you will need to put a little extra as the seasoning has to penetrate the meat. You can use all of your other usual seasonings, like paprika or basil as well.

Marinating – It is imperative that a whole chicken marinate for as long as possible. I usually prepare the chicken no less than a week before I plan to bake it, so it absorbs all the flavour. Just to be clear, the chicken is frozen when it is being marinated.

Baking – A baking dish or roasting pan suitable for the size of your chicken is very important. If you are adding addition vegetables to your pan, remember to not overcrowd the dish.

It is very important to not put the oven too high, or you will burn the chicken on the outside and it will be undercooked on the inside, too low and you will be there forever. Starting at a high temperature like 450°F (230°C) for a short time to brown the skin, then reducing the heat to finish cooking.

You can also opt for the general 350 – 400 degrees for the full duration of time. The rule of thumb for baking is approximately 30 minutes per pound depending on the temperature you prefer.

Place the chicken in the centre of the oven. For a whole chicken and position it so the legs (which take longer to cook) face the back corner, which is typically the hottest part of the oven.