Community Pick
Herb Roasted Whole Chicken
"I make this a lot,I let it bake until the skin is brown and crispy."
photo by Diana Yen
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 Whole roasted chicken
- Serves:
- 4
ingredients
- 1 large whole chicken
- 1⁄2 cup cooking oil (any kind)
- 1⁄4 cup water
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1 dash salt
- 1 dash pepper
directions
- Combine oil,water,herbs,salt and pepper.
- Stir.
- Pour or brush over the whole chicken before baking.
- The oil and water dosen't mix very well but thats ok.
- The water keeps it moist and the oil makes it crisp.
- Any other herbs you like can be used in place of these.
- Cover with foil and bake at 350 about an hour or until crispy and brown.
Questions & Replies
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Reviews
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I'd like to offer a few suggestions for this recipe. For a crispier bird, first of all you dont need to cover this or add water >> (the natural juices are enough) Make sure the chicken is entirely coated in your oil/herb mixture. Preheat your oven to about 400 Deg. ,then turn it down to 350 after you put your chicken in. (this will help seal in the moisture) Cook for about 1 1/2 hours and baste with the oil at the bottom of the pan after every 30 minutes. When you see the legs start to separate from the bird, and the top is browned, it's done., And it's still juicy. I added more salt than the recipe stated , also garlic powder AFTER it was coated with the oil mixture. This turned out great with my adjustments. -
Super moist and yummy. I didnt' use the water but did add some water the bottom of the pan and cooked it with the lid on for 50min then took the lid off for the lsat 10 min and it made a crispy skin. I will definitly use this again -
I used about a 5 lb fryer and followed the instructions exactly. In an hour the chicken was nowhere near done. After re-reading the reviews, I took the foil off to let the chicken brown for 15 minutes. Didn't work. I put the foil back on, making sure to seal it tightly and checked on it 30 minutes later. Still wasn't done. I then resealed the foil and raised the temperature to 400 and cooked it about 15 more minutes at which point it finally was done enough, though not as brown and crispy as I like. I generally don't have problems with my oven, so either I did something wrong (I might not have sealed the foil tightly enough) or the recipe writers idea of a large bird is different from mine. I'm willing to give this a second try (though I'd probably try different spices) and if it comes out any better I'll update my review. -
How big is the chicken used in the recipe? -
This was an amazing dish. It made everyone happy when the ate it. High calories, but very good!
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Tweaks
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This recipe gets stars for being the most moist chicken I've had in a long time, which makes me think it's a very good preparation method. However, after an hour of cooking as directed, the chicken was not done, the skin was still wet and yellow and not at all crispy. I added two pats of butter and two crushed garlic cloves inserted beneath the skin, and substituted beer for water. My chicken was 4.28 pounds and I ended up cooking it for about two and a half hours. I removed the foil for about the last 15 minutes, in an attempt to crisp up the skin, but only the top got crisp. It also seemed a tiny bit lacking in flavor to me. This wasn't a big deal to me, as I'm using most of the chicken to shred for enchilada casserole and was only cooking for myself, but if I'd been serving it as a main dish, I'd have been disappointed. Next time, I will use more herbs and take the foil off for the last half hour of cooking.
RECIPE SUBMITTED BY
Theresa Thunderbird
United States
Hello,I collect old cookbooks,enjoy gardening,traveling and reading.I love to cook and bake!I've thought about opening my own bakery here in TN.That would be so fun!
