Oven-baked chicken is a delicious, juicy, and flavorful dish that is perfect for any occasion. This simple yet elegant recipe will help you achieve a perfectly golden-brown and crispy whole chicken with tender, moist meat inside. Whether you're preparing a family dinner or hosting guests, this foolproof guide will ensure your baked chicken turns out perfect every time.

Ingredients:

For the Chicken:

• 1 whole chicken (about 4-5 lbs), cleaned and patted dry
• 2 tablespoons olive oil or melted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
• 1 lemon, halved
• 3-4 garlic cloves, crushed
• Fresh rosemary or thyme sprigs

Essential Equipment:

• Baking dish or roasting pan
• Cooking thermometer
• Kitchen twine (optional, for tying the legs)
• Mixing bowl
• Basting brush or spoon

Instructions:

1. Prepping the Chicken:

1. Preheat your oven to 425°F (220°C).
2. Remove any giblets from the chicken and pat it dry with paper towels. This helps the skin crisp up.
3. In a small bowl, mix salt, black pepper, garlic powder, onion powder, paprika, thyme, and cayenne pepper.
4. Rub the whole chicken all over with olive oil or melted butter to help the seasoning stick.
5. Generously season the chicken with the spice mixture, ensuring to coat it evenly on all sides.
6. Stuff the cavity with lemon halves, crushed garlic, and fresh rosemary or thyme sprigs for extra flavor.

2. Baking the Whole Chicken:

1. Place the whole chicken breast-side up in a roasting pan or baking dish.
2. Tuck the wings under the body and, if desired, tie the legs together with kitchen twine.
3. Bake uncovered for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
4. Every 30 minutes, baste the chicken with its own juices to keep it moist and flavorful.
5. If the skin starts to brown too quickly, loosely cover the chicken with aluminum foil to prevent burning.

3. Resting and Serving:

1. Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute.
2. Carve the whole chicken into desired portions and serve with lemon wedges and fresh herbs.

Pro Tips for the Best Oven-Baked Chicken:

• Dry the chicken well before seasoning to achieve crispy skin.
• Basting with butter or pan juices enhances flavor and moisture.
• Use a thermometer to ensure the chicken is cooked perfectly.
• Letting the chicken rest before carving prevents dry meat.
• For an extra crispy skin, broil the chicken for the last 5 minutes of cooking.

Side Dish Suggestions:

• Crispy French Fries
• Vegetable salad
• Roasted vegetables
• Buttery dinner rolls
• Steamed asparagus or green beans
• Homemade stuffing with herbs

Storage and Reheating:

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven at 350°F (175°C) for 10-15 minutes or until heated through. Avoid microwaving, as it can dry out the meat.

Frequently Asked Questions:

How can I tell if my chicken is cooked without a thermometer?

If you don’t have a meat thermometer, pierce the thickest part of the thigh with a knife. The juices should run clear. Also, the legs should move freely when wiggled.

Can I use other seasonings?

Absolutely! Feel free to experiment with different herbs and spices such as oregano, basil, or even a Cajun spice mix for a unique flavor.

What if my chicken is dry?

Dry chicken usually means it was overcooked. To prevent this, always check the internal temperature and let it rest before carving.

Follow this recipe, and you'll have a mouthwatering oven-baked whole chicken that is juicy, flavorful, and perfect for any meal. Enjoy!