Here’s a chicken recipe you’re sure to like for a special meal.
One fully thawed 6 to 8 lb. whole chicken
The herbs; garlic, paprika, oregano, basil, Italian seasoning, crushed parsley, thyme.
Two tablespoons of canola oil
Preheat oven to 350 degrees
Wash and dry; then spray a large, deep oven baking pan with extra-virgin olive oil non-stick spray. Remove chicken from the grocery store shrink wrap. Cut off any excess skin, fat, and remove the internal organs—plus neck. Rinse the chicken very well with cold tap water and pat dry. Place in the prepared baking pan. Apply two tablespoons of canola oil to the top of chicken and rub well. Next apply the seasonings and any others you prefer.
Bake on a higher rack for 45 minutes. Remove from oven and cut the skin only, no deeper, at the leg quarters to vent from the torso; this allows for faster cooking and a juicier chicken. Bake for 30 more minutes and check. The juices should run clear; no blood. Here’s a picture of what my Herb Baked Whole Chicken looks like on the cutting board—ready to carve.
My family loves this meal especially on Sundays; we have it often. A hint; when carving, leave a little meat on the bone for what I call Carcass soup. Two to three chicken carcass’ makes a delicious pot of chicken soup. Just keep the remains in your freezer until its soup day. Yummy!
Thanks for stopping by. J. A. Ireland.