how to cook whole chicken

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How to cook whole chicken

Oh my stars, this is some heaven-sent chicken! I just can’t miss an opportunity to sing the praises of a whole cooked chicken when it’s on sale. This week our local Fresh Thyme Market has them on sale for $.99/lb, and I also noticed them priced at $1.09/lb at Costco yesterday.

So why sing the praises of a whole chicken? Because it’s CHEAP!!! And if you grab a few now and cook them all up, you can freeze the meat to use in casseroles and soups and on salads and well, just about everywhere. But the best part is you’ll drastically cut your cooking time when you’re in a hurry to make a recipe; just pull out your frozen cooked chicken and let it thaw, and your life (at least in the kitchen!) will be so much easier.

So, if you’ve never done it before, this is your week to cook a whole chicken!!! (Think of it as homemade Perdue Short Cuts made right in your kitchen at a fraction of the cost. You’re welcome!)

I’ve tried various methods before and my favorite one has always been this simple slow cooker method, but this oven roasted chicken wins my favorite one every time.

Oven Roasted Chicken

Ingredients

2 tsp. salt
1 tsp. paprika
1/2 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. white pepper we didn’t have any so I omitted this one
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. garlic powder
one onion, quartered
one whole chicken (about 4 lbs)

Directions

Mix together for eight ingredients. Set aside.
Rinse chicken and pat dry.
Rub seasoning mixture into chicken on all sides.
Add onion into breast cavity.
Place chicken in plastic bag or wrap with plastic wrap, over night or at least 4-6 hours.
Preheat oven to 250 when ready to cook.
Remove chicken from plastic wrap, place in roasting pan.
Bake uncovered for 3 1/2 – 4 hours, until internal temperature is 180 degrees. Let chicken stand for ten minutes before carving.