16 Delicious Whole Baked Chicken Recipes for Every Occasion

Dinner

Unlock the secret to mouthwatering meals with our roundup of 16 Delicious Whole Baked Chicken Recipes for Every Occasion. Whether you’re craving a quick weeknight dinner, a seasonal feast, or the ultimate comfort food, we’ve got a recipe that’ll make your taste buds dance. Perfect for home cooks across North America, these dishes promise to bring joy to your table. Keep reading to find your next favorite chicken masterpiece!

Garlic Butter Whole Baked Chicken

Garlic Butter Whole Baked Chicken

Hungry for a showstopper that’s as easy as it is delicious? This garlic butter whole baked chicken is your ticket to juicy, flavor-packed perfection with minimal fuss.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry with paper towels
  • 1/2 cup unsalted butter, softened to room temperature
  • 6 cloves garlic, minced into a fine paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 lemon, thinly sliced

Instructions

  1. Preheat your oven to 375°F (190°C). Tip: Ensure your oven is fully preheated for even cooking.
  2. In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined.
  3. Gently loosen the skin of the chicken over the breasts and thighs with your fingers. Spread half of the garlic butter mixture under the skin directly onto the meat.
  4. Rub the remaining garlic butter mixture all over the outside of the chicken. Tip: This double layer ensures maximum flavor.
  5. Place the lemon slices inside the chicken cavity. Tip: The lemon will infuse the meat with a subtle citrusy brightness.
  6. Transfer the chicken to a roasting pan and bake for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  7. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

Serve this golden, aromatic chicken with the pan juices drizzled over the top. The skin is crackling crisp, the meat impossibly tender, and the garlic butter infuses every bite with rich, herby goodness. Pair with roasted veggies or a simple salad for a meal that’s sure to impress.

Lemon Herb Whole Baked Chicken

Lemon Herb Whole Baked Chicken

Whip up a storm in your kitchen with this zesty, herb-packed showstopper that’s as easy as it is impressive.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry with paper towels
  • 3 tbsp rich extra virgin olive oil
  • 2 lemons, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp finely ground black pepper

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for even cooking.
  2. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a fragrant herb rub.
  3. Gently loosen the skin of the chicken with your fingers, then rub half of the herb mixture underneath the skin for maximum flavor.
  4. Rub the remaining herb mixture all over the outside of the chicken, ensuring every inch is coated.
  5. Stuff the cavity with lemon slices to infuse the chicken with bright, citrusy notes as it bakes.
  6. Place the chicken breast-side up on a rack in a roasting pan, and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  7. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute, ensuring moist, tender meat.

Bask in the glory of your golden, crispy-skinned masterpiece. The lemon and herbs create a vibrant, aromatic crust, while the meat stays juicy and flavorful. Serve it over a bed of roasted veggies or slice it up for a next-level sandwich filling.

Spicy Cajun Whole Baked Chicken

Spicy Cajun Whole Baked Chicken

Make your taste buds dance with this Spicy Cajun Whole Baked Chicken—juicy, flavorful, and packed with a kick that’ll have you coming back for more.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry
  • 2 tbsp smoky paprika
  • 1 tbsp garlic powder, freshly ground
  • 1 tbsp onion powder, aromatic and sweet
  • 1 tsp cayenne pepper, for that fiery touch
  • 1 tsp dried thyme, fragrant and earthy
  • 1 tsp dried oregano, robust and slightly bitter
  • 1 tsp salt, coarse and sea-kissed
  • 1/2 tsp black pepper, finely ground
  • 2 tbsp unsalted butter, melted and golden
  • 1 lemon, juiced and zested for brightness

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked chicken.
  2. In a small bowl, mix smoky paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper to create your Cajun spice blend.
  3. Rub the melted butter all over the chicken, including under the skin, for maximum flavor and crispiness.
  4. Generously coat the chicken with the Cajun spice blend, making sure every inch is covered.
  5. Place the chicken on a rack in a roasting pan, breast side up, to allow heat to circulate evenly.
  6. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  7. Let the chicken rest for 10 minutes before carving to keep the juices locked in.

Heavenly crispy skin gives way to tender, spicy meat that’s bursting with flavor. Serve it sliced over a bed of creamy mashed potatoes or shred it for a killer sandwich filling.

Honey Mustard Whole Baked Chicken

Honey Mustard Whole Baked Chicken

Zesty and bold, this honey mustard whole baked chicken is your next crave-worthy centerpiece. **Glaze it, roast it, devour it**—no fancy skills needed.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry with paper towels
  • 1/2 cup smooth Dijon mustard
  • 1/4 cup raw honey, thick and golden
  • 3 tbsp rich extra virgin olive oil
  • 4 cloves garlic, minced to a fragrant paste
  • 1 tbsp fresh thyme leaves, finely chopped
  • 1 tsp smoked paprika, for a deep, earthy kick
  • 1 tsp kosher salt, for even seasoning
  • 1/2 tsp finely ground black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle for even heat distribution.
  2. In a small bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, thyme, smoked paprika, salt, and black pepper until smooth. Tip: Warm the honey slightly if it’s too thick to mix easily.
  3. Place the chicken on a rack in a roasting pan. Using a brush, generously coat the chicken with the honey mustard mixture, covering all sides. Tip: Lift the skin slightly to brush some marinade underneath for extra flavor.
  4. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Tip: Baste the chicken with pan juices halfway through for a glossy finish.
  5. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring moist meat.

Tender and juicy, the chicken boasts a sticky-sweet crust with a smoky undertone. Serve it atop a rustic platter with roasted veggies or shred into tacos for a twist.

Rosemary Garlic Whole Baked Chicken

Rosemary Garlic Whole Baked Chicken

Transform your dinner game with this **Rosemary Garlic Whole Baked Chicken**—juicy, flavorful, and downright impressive with minimal effort.

Ingredients

  • 1 whole chicken (about 4-5 lbs), patted dry
  • 3 tbsp rich extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp finely ground black pepper
  • 1 lemon, halved

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper to create a fragrant paste.
  3. Gently loosen the skin over the chicken breasts and thighs with your fingers, then rub half of the paste underneath the skin for maximum flavor.
  4. Rub the remaining paste all over the outside of the chicken, ensuring it’s fully coated.
  5. Place the lemon halves inside the chicken cavity to infuse it with citrusy brightness as it cooks.
  6. Transfer the chicken to a roasting pan and bake for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  7. Let the chicken rest for 10 minutes before carving to lock in those succulent juices.

Now, the moment of truth—carve into that golden, crispy skin to reveal tender, herb-infused meat. Serve it atop a bed of roasted veggies or slice it up for next-level sandwiches. No matter how you dish it, this chicken is a showstopper.

BBQ Whole Baked Chicken

BBQ Whole Baked Chicken

Ready to transform your dinner game? This BBQ whole baked chicken is your ticket to juicy, smoky perfection with minimal fuss.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry
  • 1/4 cup rich extra virgin olive oil
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp finely ground black pepper
  • 1/2 cup tangy BBQ sauce
  • 1 tsp sea salt

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with foil for easy cleanup.
  2. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, black pepper, and sea salt to create a fragrant rub.
  3. Generously coat the whole chicken with the spice rub, making sure to get under the skin for maximum flavor.
  4. Place the chicken breast-side up on the prepared baking sheet and roast in the preheated oven for 1 hour.
  5. After 1 hour, brush the chicken with half of the tangy BBQ sauce and continue roasting for another 15 minutes.
  6. Brush the chicken with the remaining BBQ sauce and roast for a final 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  7. Let the chicken rest for 10 minutes before carving to lock in those succulent juices.

Fall in love with the crispy, caramelized exterior and the tender, flavorful meat inside. Serve it up with a side of creamy coleslaw or pile it high on a toasted bun for the ultimate BBQ chicken sandwich.

Thai Coconut Whole Baked Chicken

Thai Coconut Whole Baked Chicken

Skip the takeout—this Thai Coconut Whole Baked Chicken is your ticket to flavor town. **Soak** your senses in the aromatic blend of creamy coconut and zesty spices, all hugged by crispy, golden skin.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry with paper towels
  • 1 cup rich coconut milk, shaken well
  • 2 tbsp vibrant red curry paste
  • 1 tbsp fragrant fish sauce
  • 1 tbsp golden brown sugar
  • 3 cloves garlic, finely minced
  • 1 inch fresh ginger, grated
  • 1 lime, juiced and zested
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup fresh cilantro, roughly chopped

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle.
  2. In a bowl, whisk together coconut milk, red curry paste, fish sauce, brown sugar, garlic, ginger, lime juice, and zest until smooth.
  3. Place the chicken in a large baking dish. Pour the marinade over, ensuring it’s fully coated. Tip: Use your hands to rub the marinade under the skin for maximum flavor.
  4. Sprinkle the chicken with sea salt and black pepper. Let it marinate at room temperature for 30 minutes.
  5. Bake for 1 hour 15 minutes, basting every 20 minutes with the pan juices. Tip: Cover loosely with foil if the skin browns too quickly.
  6. Check for doneness—the internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
  7. Let rest for 10 minutes before carving. Tip: This keeps the juices locked in.
  8. Garnish with fresh cilantro and serve.

**Knife** through the crispy skin to reveal succulent, coconut-infused meat. Pair with steamed jasmine rice or a crisp salad for a meal that’s as vibrant as it is satisfying.

Mediterranean Whole Baked Chicken

Mediterranean Whole Baked Chicken

Savory, succulent, and packed with flavor—this Mediterranean Whole Baked Chicken is your ticket to a dinner that’s as effortless as it is impressive.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry
  • 3 tbsp rich extra virgin olive oil
  • 2 tsp finely ground black pepper
  • 1 tbsp fragrant dried oregano
  • 1 tsp flaky sea salt
  • 1 lemon, thinly sliced
  • 4 garlic cloves, smashed
  • 1 cup pitted Kalamata olives
  • 1/2 cup sun-dried tomatoes, oil-packed
  • 1/2 cup fresh parsley, roughly chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rub the chicken all over with olive oil, then season with black pepper, oregano, and sea salt.
  3. Stuff the cavity with lemon slices, smashed garlic, and half of the Kalamata olives.
  4. Place the chicken in a roasting pan and scatter the remaining olives, sun-dried tomatoes, and parsley around it.
  5. Roast for 1 hour and 15 minutes, or until the skin is golden and the juices run clear when pierced at the thigh.
  6. Let the chicken rest for 10 minutes before carving to lock in those juicy flavors.

Roast to perfection, this chicken boasts crispy skin and tender meat infused with zesty lemon and briny olives. Serve it over a bed of couscous or with crusty bread to soak up the delicious pan juices.

Pesto Whole Baked Chicken

Pesto Whole Baked Chicken

Here’s how to make a pesto whole baked chicken that’ll have everyone begging for seconds. No fuss, just flavor.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry
  • 1/2 cup fresh basil pesto, vibrant and herby
  • 2 tbsp rich extra virgin olive oil
  • 1 tsp kosher salt, coarse and flaky
  • 1/2 tsp finely ground black pepper
  • 1 lemon, thinly sliced and juicy
  • 4 garlic cloves, smashed and aromatic

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
  2. Rub the chicken all over with olive oil, then season with salt and pepper for a golden, crispy skin.
  3. Gently loosen the skin over the breasts and thighs, then spread half of the pesto underneath for maximum flavor infusion.
  4. Stuff the cavity with lemon slices and garlic cloves to perfume the chicken from the inside out.
  5. Place the chicken breast-side up in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Brush the remaining pesto over the chicken during the last 10 minutes of baking for a glossy, flavorful finish.
  7. Let the chicken rest for 10 minutes before carving to keep the juices locked in.

Now, the moment of truth. The chicken emerges juicy, with a pesto crust that’s packed with herby goodness. Serve it sliced over a bed of roasted veggies or shred it for next-level sandwiches.

Maple Glazed Whole Baked Chicken

Maple Glazed Whole Baked Chicken

You won’t believe how this maple glazed whole baked chicken transforms your dinner game. Juicy, sticky, and downright irresistible—let’s dive in.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry
  • 1/2 cup pure maple syrup, dark and robust
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 tbsp soy sauce, low-sodium and rich
  • 1 tbsp apple cider vinegar, tangy and bright
  • 1 tsp garlic powder, aromatic and finely ground
  • 1 tsp smoked paprika, deep and slightly sweet
  • 1/2 tsp sea salt, coarse and crunchy
  • 1/2 tsp black pepper, freshly cracked

Instructions

  1. Preheat your oven to 375°F (190°C). Ensure the rack is in the middle position for even cooking.
  2. In a small bowl, whisk together the maple syrup, melted butter, soy sauce, apple cider vinegar, garlic powder, smoked paprika, sea salt, and black pepper until fully combined.
  3. Place the chicken on a roasting rack inside a baking dish. Brush half of the maple glaze evenly over the chicken, getting into every nook and cranny.
  4. Roast the chicken for 45 minutes, then brush with the remaining glaze. Tip: Use a silicone brush for easy application and cleanup.
  5. Continue roasting for another 30-45 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. Tip: Tent with foil if the skin starts to darken too quickly.
  6. Let the chicken rest for 10 minutes before carving. Tip: This allows the juices to redistribute, ensuring every bite is moist.

Fall in love with the crispy, caramelized skin and the tender, flavorful meat beneath. Serve it with a side of roasted sweet potatoes or a crisp green salad for a meal that’s as beautiful as it is delicious.

Chili Lime Whole Baked Chicken

Chili Lime Whole Baked Chicken

Dive into a flavor explosion with this Chili Lime Whole Baked Chicken. It’s juicy, zesty, and packed with a kick that’ll have everyone begging for seconds.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry
  • 2 tbsp rich extra virgin olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp finely ground black pepper
  • 1 lime, thinly sliced
  • Fresh cilantro leaves, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, whisk together olive oil, lime juice, chili powder, garlic powder, smoked paprika, sea salt, and black pepper.
  3. Rub the spice mixture all over the chicken, including under the skin for maximum flavor.
  4. Place the chicken in a roasting pan and tuck lime slices around it.
  5. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  6. Let the chicken rest for 10 minutes before carving to keep it juicy.
  7. Garnish with fresh cilantro leaves before serving.

Look at that golden, crispy skin giving way to tender, flavorful meat. Serve it with a side of roasted veggies or slice it up for tacos—either way, it’s a showstopper.

Herb Crusted Whole Baked Chicken

Herb Crusted Whole Baked Chicken

Just when you thought chicken couldn’t get any better, this herb-crusted masterpiece walks in. Crispy, juicy, and packed with flavor—it’s the showstopper your dinner table deserves.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry with paper towels
  • 3 tbsp rich extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 3 cloves garlic, minced to a fine paste
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp finely chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp finely ground black pepper
  • 1/2 cup panko breadcrumbs, toasted to golden perfection

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to create a vibrant herb marinade.
  3. Place the chicken on the prepared baking sheet and generously coat it with the herb marinade, ensuring every nook is covered. Tip: Lift the skin slightly to rub some marinade underneath for extra flavor.
  4. Sprinkle the toasted panko breadcrumbs evenly over the chicken, pressing gently to adhere. Tip: For an extra crispy crust, spritz the breadcrumbs lightly with cooking spray before baking.
  5. Bake in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. Tip: Tent the chicken with foil if the crust browns too quickly.
  6. Remove from the oven and let rest for 10 minutes before carving to allow the juices to redistribute.

Bursting with herby goodness and a crackling golden crust, this chicken is a textural dream. Serve it atop a rustic platter with roasted veggies for a feast that’s as beautiful as it is delicious.

Orange Ginger Whole Baked Chicken

Orange Ginger Whole Baked Chicken

Get ready to dazzle your taste buds with a dish that’s as vibrant as it is flavorful. This orange ginger whole baked chicken is a showstopper, perfect for those who love a sweet and spicy kick.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry with paper towels
  • 1/2 cup freshly squeezed orange juice, with pulp for extra zest
  • 1/4 cup rich honey, for a glossy, sweet glaze
  • 2 tbsp finely grated fresh ginger, for a spicy punch
  • 3 cloves garlic, minced to release aromatic flavors
  • 1 tbsp coarse sea salt, for a perfect crust
  • 1 tsp cracked black pepper, for a subtle heat
  • 2 tbsp extra virgin olive oil, for a silky marinade

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked chicken.
  2. In a small bowl, whisk together the orange juice, honey, ginger, garlic, salt, pepper, and olive oil until the mixture is smooth and well combined.
  3. Place the chicken in a large roasting pan and generously coat it with the marinade, making sure to get under the skin for maximum flavor.
  4. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
  5. Every 20 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
  6. Once cooked, let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Vibrant and juicy, this orange ginger whole baked chicken boasts a crispy skin with a tender, flavorful meat beneath. Serve it atop a bed of wild rice or with roasted vegetables for a meal that’s as beautiful as it is delicious.

Smoky Paprika Whole Baked Chicken

Smoky Paprika Whole Baked Chicken

Fire up your oven for this showstopper. A whole chicken, rubbed with smoky paprika and roasted to golden perfection, is your ticket to dinner glory.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry
  • 2 tbsp smoked paprika, for that deep, woodsy flavor
  • 1 tbsp coarse sea salt, for a crunchy, flavorful crust
  • 1/2 cup rich extra virgin olive oil, for moist, tender meat
  • 4 cloves garlic, minced, to infuse every bite with pungent warmth
  • 1 lemon, thinly sliced, for a bright, citrusy zing

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure a perfectly even cook.
  2. In a small bowl, mix smoked paprika, sea salt, minced garlic, and olive oil into a thick paste.
  3. Rub the paste all over the chicken, under the skin, and inside the cavity for maximum flavor.
  4. Stuff the cavity with lemon slices to keep the meat juicy and add a hint of acidity.
  5. Place the chicken on a rack in a roasting pan, breast side up, for crispy skin all around.
  6. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thigh.
  7. Let the chicken rest for 10 minutes before carving to lock in those succulent juices.

Here’s the deal: the skin cracks with smoky crispness, while the meat stays unbelievably juicy. Serve it atop a rustic platter with roasted veggies for a feast that’s as Instagram-worthy as it is delicious.

Garlic Parmesan Whole Baked Chicken

Garlic Parmesan Whole Baked Chicken

Ready to transform your dinner game? This Garlic Parmesan Whole Baked Chicken is crispy, juicy, and packed with flavor—perfect for those nights when only comfort food will do.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry with paper towels
  • 1/2 cup rich extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced to aromatic perfection
  • 1 tbsp finely ground black pepper
  • 1 tbsp sea salt flakes
  • 1 tsp smoked paprika for a hint of warmth
  • 1/2 cup panko breadcrumbs for that unbeatable crunch

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the olive oil, Parmesan, garlic, black pepper, salt, and smoked paprika until well combined.
  3. Carefully loosen the skin of the chicken with your fingers, then rub half of the garlic Parmesan mixture underneath the skin for maximum flavor.
  4. Brush the remaining mixture all over the outside of the chicken, ensuring every inch is coated.
  5. Sprinkle the panko breadcrumbs evenly over the chicken, pressing gently to adhere.
  6. Place the chicken on the prepared baking sheet and bake for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
  7. Let the chicken rest for 10 minutes before carving to keep all those delicious juices locked in.

Serve this showstopper with a side of roasted veggies or over a bed of creamy mashed potatoes. The skin is irresistibly crispy, while the meat stays tender and moist, bursting with garlic and Parmesan in every bite.

Curry Whole Baked Chicken

Curry Whole Baked Chicken

Hit the flavor jackpot with this Curry Whole Baked Chicken—juicy, aromatic, and packed with bold spices that’ll have your taste buds dancing.

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry with paper towels
  • 2 tbsp vibrant yellow curry powder
  • 1 tbsp smoked paprika, for a deep, smoky undertone
  • 1 tsp coarse sea salt, for that perfect crunch
  • 1/2 cup creamy coconut milk, to baste
  • 2 tbsp melted ghee, for a rich, buttery glaze
  • 4 cloves garlic, minced to release their pungent aroma
  • 1 inch fresh ginger, grated for a zesty kick

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure a perfectly crispy skin.
  2. In a small bowl, mix the curry powder, smoked paprika, and sea salt to create a vibrant spice rub.
  3. Generously coat the whole chicken with the spice rub, making sure to get under the skin for maximum flavor.
  4. Place the chicken on a rack in a roasting pan, breast side up, to allow heat to circulate evenly.
  5. Roast for 1 hour, then baste with a mixture of coconut milk and melted ghee to keep it moist.
  6. Add minced garlic and grated ginger to the pan juices, then pour over the chicken for the last 15 minutes of cooking.
  7. Check for doneness by inserting a meat thermometer into the thigh; it should read 165°F (74°C).
  8. Let the chicken rest for 10 minutes before carving to lock in those succulent juices.

Zesty and aromatic, this Curry Whole Baked Chicken boasts a crispy skin with tender, flavorful meat underneath. Serve it over a bed of fluffy jasmine rice or with a side of roasted veggies for a meal that’s as colorful as it is delicious.

Conclusion

Great flavors await in these 16 whole baked chicken recipes, perfect for any gathering or cozy night in. We’ve gathered a variety of dishes to suit every taste and occasion. Now, it’s your turn to bring these delicious ideas to life in your kitchen! Don’t forget to share which recipe stole your heart in the comments and pin your favorites on Pinterest for others to discover. Happy cooking!

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