If someone would have told me a few years ago I would be cooking a WHOLE chicken, I would have politely smiled and said, I don’t think so. An entire bird? Isn’t that reserved for a special holiday or something? Now, I do it once a week. It is my favorite thing to cook!
This particular recipe is the first one I tried upon venturing into the world of whole chickens. You will be surprised at how easy it is and how delicious it is. My kids eat it up!
- 1 whole chicken, rinsed (approx. 3 lbs)
- 1 onion, quartered
- 2 sprigs fresh rosemary
- salt and pepper to taste
- olive oil to brush on skin
- Preheat oven to 400.
- Rinse chicken (inside and out), pat dry with paper towel and place in a 9x13 roasting pan or baking dish. Lightly coat chicken with olive oil and season with salt and pepper (both sides of chicken).
- Stuff the chicken with onion and rosemary (any excess can be placed around the chicken in the pan).
- Bake at 400 for 1 to 1¼ hours, or until chicken is cooked through and juices run clear (I use a meat thermometer to verify!).
I forgot to mention that your house will smell amazing! You will love it!
An easy way to coat the chicken with olive oil is by using a Misto. If you don’t have one, you can always just use a basting brush.
I usually serve this with cooked carrots, green beans and/or potatoes.
Don’t be intimated by the whole bird! Give it a try! You won’t be sorry!!