On Monday I decided to cook a whole chicken. The last time I made one of these bad boys was around Thanksgiving time last year. While they’re super-DE-duper delicious, the thought of putting my hand into the cavity of the chicken to take out the gizzards, liver, and other lovely parts, totally grosses me out. However, I was craving chicken and therefore, I put all my fears to the side and got to it!
….and I am SOOOO glad that I did.
The chicken came out deliciously juicy and flavorful. This recipe was originally from my personal blog but I revamped it a bit for this post. It is grocery shopping time in the Charles household but we won’t have time to go until the weekend SO, I had to use what was in my cupboards and it all worked out perfectly.
The recipe begins with a chicken that has already been cleaned.
Keep in mind that the type and amount of seasonings are TOTALLY up to you and should be based on how big your chicken is.
- Whole chicken
- Kitchen scissors
- Your choice of seasonings (I used a variety of powdered seasonings, minced garlic, homemade green seasoning from my mom-in-law, ketchup, and BBQ sauce)
- Parsley (fresh is preferred but dry works as well)
- Rubbing the entire chicken (inside and out) with your choice of seasonings
- Leave the chicken to marinate/season for at least 1 hour (but the longer it marinates the better)
- Remove chicken from the bowl that it was marinating in and put it in a baking pan
- Mix parsley and butter well
- Use your fingers to make a space between the skin and the meat on the top of the chicken
- Take butter and insert it under the skin and massage it into all areas of the chicken
- Preheat the oven to 350 degrees
- Cover chicken with foil
- Place chicken in the oven to cook for 1 hour
- After the hour, take the foil off of the chicken and pour some of the gravy that was rendered back on top of the meat
- Allow the chicken to cook for another 45 minutes uncovered