Oven Baked Whole Chicken
Did you know that most store bought chickens (including the Costco rotisserie) are loaded with antibiotics, hormones, refined seed oils, sugar, preservatives and more? That’s why I opt to bake ours at home. This oven baked whole chicken recipe is juicy on the inside with a crispy, golden skin on the outside. And it is so easy to make! It has become a staple in our household.
Ingredients
- 1 Heirloom Pasture Raised or Free Range Whole Chicken
- 2-3 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp thyme
- 1 tsp onion powder
- 1 tsp sea salt
- pepper to taste
Instructions
- Preheat your oven to 425 degrees F
- Pat your chicken dry then place the chicken in a roasting pan or stoneware baking dish. If your chicken is small (2.5-5 llbs) then do not truss it! Small chickens actually bake more evenly when they are not trussed.1 Heirloom Pasture Raised or Free Range Whole Chicken
- In a small bowl mix together all of the spices2 tsp garlic powder, 2 tsp paprika, 2 tsp thyme, 1 tsp onion powder, 1 tsp sea salt, pepper
- Rub the olive oil all over the chicken2-3 tbsp olive oil
- Rub or sprinkle the spice mixture all over the chicken (make sure to get the top and bottom)
- Bake uncovered until the internal temperature reaches 160 degrees F, about 70 to 80 minutes. The chicken will come up 5-10 more degrees after being removed from the oven. In the end you want the internal temperature at 165F. Cover with aluminum foil for the last 20 minutes of baking to prevent the bird from getting too brown. Baste periodically (every 20-25 minutes) with accumulated juices or olive oil.
- Remove from the oven and let rest 10 minutes before carving. (To keep the skin from becoming too dark you can cover with aluminum foil for the final 20-30 minutes of baking).
- Serve with mashed potatoes & roasted veggies
Tried this recipe?Let us know how it was!