Baked Chicken

Normally I’m lazy and I buy those store rotisserie cooked chickens and shred them for recipes.  However, today I went to the supermarket and I was too early!  The chickens wouldn’t be cooked for another hour or so.  Rather than wait around, I just bought my own chicken and baked it myself!  These are great to serve with some fresh veggies and mashed potatoes or mac and cheese.  Or they’re great for shredding and using in other recipes, as I intended for this little birdy.

Baked Chicken


1 whole chicken, giblets and neck removed


desired seasonings depending on what you’re going for (for instance, I used oregano, salt, garlic and cumin tonight for a mexican dish, but herbs de provence would be great to just serve)

Stuffings if desired, I used celery tonight


Preheat oven to 400.

Wash chicken thoroughly.  Pat dry.  Place chicken in a dish coated with cooking spray.  Rub the outer skin with butter, then gently separate the skin from the chicken and rub the butter between the skin and meat.  Season liberally.  Put stuffings inside if desired.

Bake about 70 minutes, or until chicken is fully cooked.  Either slice and serve or shred for recipes.


chicken casserole 001Baked Chicken





 The Verdict:  This is the best baked chicken.  The meat is juicy and moist but the skin has the perfect seasoned crisp.  A great, inexpensive dinner (or ingredient).


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