From Oven to Table: Impress Your Guests with a Perfectly Baked Whole Chicken

In my experience, nothing beats a perfectly baked whole chicken. It’s a classic dish that brings people together and is sure to satisfy everyone’s taste buds. That’s why I was thrilled when my mother-in-law shared her recipe with me. Her technique of baking the chicken results in a deliciously moist and flavorful meat with a crispy skin that is simply irresistible.

When it comes to baking a whole chicken, there are a few important things to keep in mind. First, it’s essential to season the chicken well, both inside and out. My mother-in-law’s recipe calls for a blend of herbs and spices that infuse the meat with flavor and aroma. She also recommends basting the chicken with its own juices while it’s cooking to keep it moist and tender. Another crucial step is to let the chicken rest for a few minutes after it’s done baking to allow the juices to redistribute throughout the meat. Finally, don’t forget to save the pan drippings to make a delicious gravy or sauce to accompany the chicken. With these tips and a great recipe, you’ll be able to bake a fantastic whole chicken that will impress even the most discerning eaters.

whole baked chicken

Prep Time: 20minutes 

Cook Time: 1hour 

Total Time: 1hour 20minutes 

Course: Meats

Cuisine: Caribbean, Fusion

Servings: 1 chicken

Ingredients

  • 1 whole chicken about 2 lbs
  • 8 cloves garlic chopped finely
  • 1 lime
  • 4 tbsp green seasoning
  • 2 tsp. paprika
  • 6 leaves big leaf thyme chopped finely
  • 8 leaves chadon beni chopped finely
  • 2 pimento pepper chopped finely
  • 1 tbsp softened butter
  • Salt to taste

Instructions

  1. Wash the chicken with the lime and trim excess fat. Rub the meat with the paprika, salt and green seasoning making sure to place some under the skin. Stuff the inside of chicken with the garlic.
  2. Then chopped seasoning: thyme, chive, and culantro. Add the chopped seasoning and dot the chicken, with pieces of softened butter.
  3. Place in a baking dish and cover the dish with foil. Bake for about 1 hour at 300 degrees F. Note: After 45 minutes, remove the foil and drain most of the liquid that may have settled around the chicken. You may brush some of this liquid on the chicken as well.
  4. Set aside the remainder of the liquid and continue baking the chicken for the next 15 minutes or until cooked. You can test by using a knife to pierce the flesh, to see if any liquid comes out. If dry then the chicken is ready.
  5. Note: If desired, this excess liquid can also be frozen and used as chicken stock for soups.

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Recipe © Simply Trini Cooking. All rights reserved

Whole Baked Chicken

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Meats
Cuisine: Caribbean, Fusion
Servings: 1 chicken
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 1 whole chicken about 2 lbs
  • 8 cloves garlic chopped finely
  • 1 lime
  • 4 tbsp green seasoning
  • 2 tsp. paprika
  • 6 leaves big leaf thyme chopped finely
  • 8 leaves chadon beni chopped finely
  • 2 pimento pepper chopped finely
  • 1 tbsp softened butter
  • Salt to taste

Instructions

  • Wash the chicken with the lime and trim excess fat. Rub the meat with the paprika, salt and green seasoning making sure to place some under the skin. Stuff the inside of chicken with the garlic.
  • Then chopped seasoning: thyme, chive, and culantro. Add the chopped seasoning and dot the chicken, with pieces of softened butter.
  • Place in a baking dish and cover the dish with foil. Bake for about 1 hour at 300 degrees F. Note: After 45 minutes, remove the foil and drain most of the liquid that may have settled around the chicken. You may brush some of this liquid on the chicken as well.
  • Set aside the remainder of the liquid and continue baking the chicken for the next 15 minutes or until cooked. You can test by using a knife to pierce the flesh, to see if any liquid comes out. If dry then the chicken is ready.
  • Note: If desired, this excess liquid can also be frozen and used as chicken stock for soups.
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