Whole Baked/Roasted Chicken
Updated: Nov 8, 2021
Making chicken this way is actually my favorite way to make it. It’s juicy, flavorful and easy to make. For those of you who’ve never made a whole chicken you have to try this. I made it for my mom a few times and she absolutely loves it. Perfect for a mid week meal because it only takes 2 hours to make.
Cleaning your chicken, I let my chicken soak in a bowl with a small amount of vinegar, make sure you clean out that cavity and cut off any excess fat around the chicken- usually around the cavity and at the top of the chicken. After letting it soak for about 10 minutes put it in your roasting pan or whatever dish you have; make sure you completely dry the chicken off- inside of the cavity as well.
Stuff your chicken with onion and bell pepper(or anything to your liking) Pour your injectable butter in a separate bowl, it’s easier to work this way; start injecting the chicken everywhere front and back don’t forget to inject those wings as well. Any left over butter, just pour it on top of the chicken. Season your chicken on both sides- put it in the oven covered with foil or the roasting pan lid on 375 for an hour. After the first hour take the lid/ foil off, pour out about half a cup of the butter if it’s too much in your pan; spray with cooking spray to make the skin crispy, cook for another hour on 375 or until the chicken reaches 170 degrees (put the thermometer in the breast to check temperature) y’all I promise you this chicken is so juicy and tender, I couldn’t even get a good pic because it damn near fell apart completely lol.
Here is the butter that i recommend, there are also a few other flavors made from Tony's however this one is my favorite.