Whole Baked Chicken

Rotisserie chicken made in the oven and ready to serve.

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This whole baked chicken recipe is made in the oven using simple ingredients. A main dish for a delicious dinner, with a multitude of options for leftovers. The whole family will enjoy this juicy and tender chicken.

Prep Time10

Cook Time3 30

Servings: servings

Calories: 343kcal

Ingredients

4 pound whole chicken
1 tbsp olive oil
1-2 onions quartered

Rotisserie Chicken Seasoning

2 teaspoons salt
1 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon garlic powder

Instructions

Preheat the oven to 275˚F.
Mix the salt, paprika, onion powder, thyme, pepper, and garlic powder together.
Remove the chicken from its packaging and discard the neck and/or gizzards. Rub the outside of the chicken all over with the olive oil. Sprinkle the chicken all over with the seasoning and rub it in.
Spray 9x13 in baking dish with cooking spray or lightly oil it. Stuff the chicken with the onions and any extra can be placed on the bottom of the dish. Set the chicken on top of the onions breast side up. Bake for 3-4 hours, or until the chicken reaches an internal temperature of 165˚F.

Notes

Alternate method: To get the skin crispy all the way around, you can place the onions at the bottom of the bundt pan, then place the chicken cavity over the "hole" of the bundt pan on end. Place the bundt pan on a foil lined baking sheet and place in the oven. You can rotate the bundt pan half way through if your oven has "hot spots."

Nutrition