Baked Whole Chicken Recipes That’ll Make You Hungry Instantly
Tips for Cleaning Whole Chicken
If you’ve bought frozen chicken, remove the packet of giblet from its tail end. Allow the meat to thaw completely. Rinse in cold water and pat dry with paper towel. Check the cavity of the chicken for its kidneys. They are dark red in color and placed towards the tail end. If they aren’t removed, push them out with your fingers. Rinse them with cold water once again. Check the tail area of the meat for unwanted fat and remove it with a knife. Pat dry the chicken with paper towel, so that its ready to marinate.
Marinade and Stuffing for Whole Chicken
Grilled Chicken Marinade
- 2 tablespoons balsamic vinegar
- 1/4 cup sherry
- 1 teaspoon garlic
- 2 tablespoons honey
- 1/4 cup Worcestershire sauce
- 2 teaspoons extra virgin olive oil
- Salt and pepper to taste
Mix all these ingredients in a big bowl and let them soak for 30 minutes. Stuff some of this mix inside the chicken and pour the remaining outside. Allow the marinade to sit for 3 – 4 hours, so that the meat absorbs the flavor. Next, grill the chicken in an open grill or in a preheated oven at 375 degrees. Serve it hot with coleslaw.
Basil Parmesan Chicken Marinade
- One 14 oz bottle of Kraft extra virgin olive oil basil
- 1/2 cup Parmesan Vinaigrette
- 1/2 cup green onions, sliced(stem as well)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 – 8 pieces of chicken breast
Combine vinaigrette, onions, garlic powder and salt in a bowl. Pour this marinade over chicken and allow the meat to soak it for about 4 hours. When the chicken is ready to be cooked, throw away the remaining marinade and set the meat in a preheated oven at 375 degrees to bake for an hour. Poke in toothpicks to see if the chicken is baked well. If the toothpick comes out clean, then the job is done well!
Roasted Tuscan Chicken
- 1/8 cup sun-dried tomatoes packed in olive oil
- 2 cloves garlic, minced
- 2 large shallots quartered
- 2 tablespoons butter, cubed
- 1/2 teaspoon salt
- 4 ounces goat cheese
- 1/4 teaspoon fennel seeds, toasted
- 4 large fresh basil leaves, chopped
- 2 tsp fresh lemon juice
- 3 Tablespoons extra virgin olive oil
- 1 lemon quartered
- 1 cup dry white wine
- 1 cup chicken stock
- Basil leaves, for garnish
- Lemon slices, for garnish
- Salt and freshly ground black pepper for taste
Grind the tomatoes, fennel seeds, basil, lemon juice, cheese and salt in a paste. Stuff this paste and shallots inside the chicken. Be generous with your stuffing and spread it evenly. Make a few shallow slits on top of the chicken and pour and rub some olive oil on top. Sprinkle some salt and pepper on top and let it roast in a preheated oven at 375 degrees. When the chicken will give out clear juice, the roasting will be complete. Remove the chicken from heat and garnish it with basil (or you can use any other herb) and lemon slices.
Barbecued in Beer Chicken
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 cups beer
- 1 clove garlic, chopped
- 2 cups bottled sweet barbecue sauce
- 1 small onion, chopped
- 1 teaspoon salt
Sauté onion and garlic in oil till they wilt. Add lemon juice, beer, barbecue sauce, Worcestershire sauce, and salt to the pan. Mix all the ingredients well till they begin to bubble. Remove from heat and allow it to cool down. Pour half of the mix inside the whole mix and the remaining on top. For marinating the meat better, make a few slits on top before pouring the sauce. Let it sit for 3 – 4 hours and then bake in a preheated oven at 375 degrees.
So these were ways to bake whole chicken. You can either bake the whole chicken or bake chicken wings and legs separately for the purpose of convenience. Marinades and stuffing accentuate the juicy flavors and the intoxicating aromas of the meat. They provide high nutrition and give it a distinguishing taste. You can use various herbs and vegetables to make different kinds of stuffing. Hope these recipes help you bake a finger licking meal.