Beautiful Baked Chicken
This beautiful baked chicken recipe is a cross between roasted chicken and baked chicken. The recipe earned its name because of the results you get when you use this method to bake your chicken: an incredibly moist chicken that you'll want to enjoy again and again. No more "chicken jerky" at the dinner table!
The recipe is very simple and requires just a few ingredients that you probably already have in your kitchen. Once you get past the roasting phase and kick the oven down for the baking period, this recipe pretty much cooks itself. You can use the extra time to whip up some spectacular side dishes or just kick back with a good book, (or a good cookbook).
- 1 whole fryer (3-4 pounds), washed, with giblets removed
- 1 small carrot (2-4 ounces), sliced into sticks
- 1 small celery rib (2-4 ounces), sliced into sticks
- 1/2 medium onion (4-6 ounces, yellow or white), roughly chopped
- 1 handful fresh parsley (about 1/4 cup firmly packed)
- Salt and pepper to taste
- Assemble all ingredients, kitchen tools and equipment. Recommended: Roasting pan with lid, cutting board, chef's knife, food-safe kitchen twine.
- Set oven to 450 degrees. Coat roasting pan with cooking spray. Season chicken inside and out with salt and pepper. Truss chicken. (If you don't have twine, see Additional Tips for solution).
- Place chicken in roasting pan, breast side up, leave uncovered. Place in oven for 15 minutes. (Keep an eye on it, as some ovens burn hotter than others. If you know your oven, though, then don't worry about it.)
- After 15 minutes have passed, place lid on roasting pan and turn oven down to 350 degrees. Bake approximately 1 to 1 1/4 hours, (as soon as internal temperature of chicken reaches 165 degrees.) You may baste the chicken once or twice during this period, but it's not necessary. If you baste once at the end of the cooking time, that is plenty.
- Enjoy your superbly moist baked chicken!
Czech out this Okra Gumbo Recipe!
- My Czech Grandma's Okra Gumbo
My Czech grandma often made this okra gumbo recipe as a side dish and it was a family favorite. When she grew older and wasn't able to cook anymore, we returned the favor and often cooked it for her. She would eat this dish even when she didn't have
Michele Frazier (author) from Texas on July 24, 2013:
You're welcome! :)
thoughtfulmomof2 on July 19, 2013:
Awesome thanks for the tip!
Michele Frazier (author) from Texas on July 19, 2013:
Thank you, theryanpride and thoughtfulmomof2! It is always "mas excellent" when you stuff the cavity with those veggies! :)
thoughtfulmomof2 on July 11, 2013:
This looks incredible, will definitely have to try it out. Thanks for sharing this mouth watering recipe.
Sonya from Indiana on May 19, 2013:
Great recipe it looks sooooo good. I usually Just put it in a glass pan and cover with foil I am going to try the roasting pan . Thank you for shareing.
Michele Frazier (author) from Texas on June 28, 2012:
Thank you! Yes, it turns out moist and juice every time without fail! I could eat the whole bird in one sitting if my stomach would stretch enough for total bird accommodation, lol! :)
Dexter Yarbrough from United States on June 28, 2012:
Great recipe and instructions. It looks good and I bet it taste delicious!