Traditional Baked Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 4
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There's something timeless about a roasted chicken, its crispy skin and juicy meat a true comfort. This traditional recipe is all about simplicity and flavor, creating a delicious main course perfect for any family gathering or weeknight dinner.

Ingredients for Traditional Baked Chicken

Whole chicken: The star of the show, providing a hearty base for our flavors. Opt for a fresh, organic bird if possible for the best taste.

Olive oil: Helps the skin crisp up beautifully while keeping the meat tender and juicy.

Salt and pepper: Basic seasonings that enhance all other flavors without overpowering them.

Garlic powder and onion powder: These add depth and a savory kick, perfect for complementing the chicken's natural flavor.

Dried thyme: A classic herb that pairs wonderfully with poultry, adding an aromatic earthiness.

Lemon: Infuses the meat with a subtle citrus tang, cutting through the richness and brightening up the dish.

Tips & Tricks

  • Ensure the chicken is completely dry before applying the oil and seasonings for the crispiest skin.
  • Use a meat thermometer to check for doneness to avoid overcooking.
  • If you want extra crispy skin, turn the oven to broil for the last 5 minutes of cooking.

Serving Suggestions

This baked chicken pairs beautifully with mashed potatoes or a fresh green salad. For a more Mediterranean twist, serve it with roasted vegetables and a side of couscous. Don't forget a glass of crisp white wine to complement the lemony notes.

Frequently Asked Questions

Can I use chicken parts instead of a whole chicken?
Yes, you can use chicken breasts or thighs, but adjust the cooking time accordingly as they will cook faster than a whole bird.
What if I don’t have dried thyme?
Oregano or rosemary can be great substitutes, though they will slightly alter the flavor profile.

Traditional Baked Chicken Recipe Walkthrough

First, preheat your oven to 375°F (190°C). Getting the oven hot before you start ensures a nice, even cook. As that's warming, take your chicken and rinse it under cold water. Pat it dry thoroughly with paper towels — this step is key for crispy skin.

Next, pour the olive oil over the chicken. Use your hands to rub it all over, making sure every nook and cranny is covered. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and thyme. Sprinkle this seasoning mix over the chicken and gently rub it in. Don’t forget the underside and the legs!

Slice your lemon and stuff the slices into the cavity of the chicken. This not only adds flavor but also helps keep the chicken moist. Place the bird breast side up in a roasting pan. Slide it into your preheated oven and let it bake for about 90 minutes. You’re looking for an internal temperature of 165°F (74°C) when it’s done.

Once the chicken is cooked, let it rest for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring every bite is as juicy as possible.

Why You'll Love This Recipe

  • Uses simple, everyday ingredients that you likely already have.
  • Easy to prepare with minimal hands-on time.
  • The lemon adds a refreshing burst of flavor, balancing the savory spices.
  • Perfect for meal prep — leftovers can be used in sandwiches or salads.

Ingredients

1 whole chicken (about 4 lbs)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 lemon, sliced

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken and pat it dry with paper towels.
3. Rub the chicken with olive oil, ensuring an even coating.
4. In a small bowl, mix salt, pepper, garlic powder, onion powder, and thyme.
5. Sprinkle the seasoning mix over the chicken, rubbing it into the skin.
6. Stuff the chicken cavity with lemon slices.
7. Place the chicken in a roasting pan, breast side up.
8. Bake in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 10 minutes before carving.

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