Whole roasted baked chicken | Easy Whole roasted chicken

Whole roasted baked chicken

Without a doubt, chicken is one of my favorite meats due to its versatility, flavor, and juiciness, yes, juiciness. Leave behind the notion that chicken, particularly breasts, is a dried meat; with this recipe, I will show you how to prepare an exquisite chicken (and in passing I tell you what type of chicken you should use).

If the most important thing here is to choose a good chicken, I recommend that whenever you roast you use a free-range chicken with its yellowish skin and that small layer of fat that distinguishes them from non-free-range chickens and provides what is required to get a meat of 10. Furthermore, roast chicken meat is so versatile that you can freeze it for later use, but you can also use it to make croquettes, stuffed with vegetables, with pasta such as lasagna and cannelloni, to serve on toast or as a snack. for all of this, consider baking two chickens at the same time because you spend the same amount of energy and time in the oven but you have an exquisite meat ready for whene

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Whole roasted baked chicken

Whole roasted baked chicken recipe

This recipe for whole roasted baked chicken, very juicy and with crispy skin, is one you've always wanted to try at home but find it difficult to do so. Is the meat going to be tender? Will I be blessed with golden skin? If you follow the recipe step by step, you will save enough money to buy a pre prepared roast chicken. Nothing beats cooking some vegetables in the oven in the juice that is releasing from the chicken, in this case carrots and shallots, for garnish.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 40 minutes


  • 1 chicken. I recommend that it be campero to be juicier and tasty. I have prepared one of 1.7 kg and it is perfect for 4 people. It must be completely clean of feathers and with the interior empty, ask in the butcher's shop to put it on you like that.
  • 1 lemon.
  • 200 ml of water plus what you need during baking.

For marinade:

  • A few sprigs of fresh herbs: thyme, rosemary.
  • 1 teaspoon of freshly ground black pepper dessert.
  • 1 tablespoon lemon juice.
  • 2 tablespoons of extra virgin olive oil.
  • 1 tablespoon of water.
  • 1 tablespoon of brandy or cognac.
  • 1 teaspoon of salt dessert.

For garrison:

  • 1 carrot per person.
  • 2 French chives or shalloes per person.


    1. The first thing we'll do is remove the chicken from the fridge and place it in an oven grid with an oven tray underneath, on which we'll bake it. I have a tray and a small grid that are ideal for this chicken, but you can use the tray and grid that come standard with any oven. This will help us get a crispy skin.
    2. Preheat the oven to 180oC with the fan and up and down resistance.
    3. Let's get started on the marinade. Only the leaves should be collected, and the thyme and rosemary should be chopped. Place them in a small mixing bowl with the remaining ingredients: freshly ground black pepper, lemon juice, olive oil, water, brandy, and salt. Combine all of the ingredients in a large mixing bowl.
    4. Now, using a kitchen brush, paint the chicken with the marinade, both inside and out, all over the skin.
    5. Cut the lemon in half and insert it into the chicken.
    6. 200 ml of water should be poured directly into the oven tray (never above the chicken!).
    7. The rule to follow when baking the chicken is to allow 30 minutes for every 500 grams of chicken. Because mine weighed 1.7 kg, I estimated 1 hour and a half to 2 hours of baking time.
    8. When the oven reaches 180oC, place the chicken on the grid with the tray below at an average height or slightly lower, and cook for as long as the weight requires. If you notice that the skin is browning too much for your liking and you still have enough baking time left, remove the chicken from the oven for a few minutes, cover it with aluminum foil, and continue baking.
    9. If there is almost no liquid left in the bottom tray, add another 100 ml of water as needed because what is left is an incredibly delicious salsita.
    10. Meanwhile, we can prepare the garrison. Peel and cut the carrots in half. Peel and cut the chives or shallots in half as well.
    11. When the chicken is an hour away from being done, place the vegetables on an oven tray to cook in all of the juices that the chicken is releasing. It is usually at this point that I cover the chicken with aluminum foil because my oven browns it a lot, but as I always say, every oven is different, so you may not need to do this if you have only gilded the skin.
    12. When it's only 10-15 minutes to finish baking (it took an hour and a half for my chicken), uncover it and raise the oven temperature to 200oC so the skin browns. It will take about 10-15 minutes, so keep an eye on it to catch the point to your oven and that the skin is just right, because in this golden tone, what is golden enough for some is not for others. I'm always looking for crispy skin, so I cook it until it's very brown.
    13. Remove the chicken from the oven with the grate and tray and let it rest on the grill for about 10 minutes before trenching.

Nutrition Information



Serving Size


Amount Per ServingCalories 100Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 13mgSodium 370mgCarbohydrates 3gFiber 1gSugar 1gProtein 4g

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