If you worry about overcooking your chicken and ending up with a $15 hunk of dry, tough mess, you can stop. Believe me, if anyone is going to mess up an expensive meal in a classic way, it’s me, and I haven’t done it yet. Invest a few bucks in a decent meat thermometer and use it. You’ll be fine.
- Preheat over to 325F.
- Mix spices in a small bowl first (less the 1 Tbs. minced onion).
- Place the whole chicken right into a deep covered baking dish. Season the bottom of the chicken, then turn over into your baking dish and season the breast side and inside cavity.
- Sprinkle minced onion on top (or use a real onion, but sometimes I don’t want to get a knife and cutting board out).
- Cover the baking dish and bake 20-30 minutes per pound or until inner temp is 160F.
- Allow a 5-10 minute rest before carving, during which time the internal temperature should raise to 165F.
* It can be difficult to find a covered, huge baking dish, but Pampered Chef has a stoneware dish and Personal Creations has a huge enameled cast iron dish that fits two chickens. I’ve used both of those with great success, and also in this regular glass dish with a lid, I have more or less made the bird fit. 🙂
* How to carve? Beats me…I just hack out what we need for dinner and use my fingers to pick the rest for leftovers.
* Make it a meal by placing cut veggies around the chicken.