🍗 The Juiciest Whole Baked Chicken You’ll Ever Make! 😍

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hen is smaller and leaner, while thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more convenient and last longer.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, while oil is often cheaper.

Remove the chicken from the bag and dispose of the neck and gizzard.

Use chicken pliers to remove the backbone of the chicken.

Squeeze lime juice, add vinegar and lemon juice to clean the chicken.

Flip the chicken over and remove the yellow stuff from the ankles.

Rinse the chicken a few times until the water runs clear.

Pat the chicken dry with paper towels.

Measure and mix 3 tablespoons of extra virgin olive oil, 1 tablespoon each of garlic powder, onion powder, chicken flavored bouillon, cayenne pepper, and Weber kicking chicken seasoning, and 1 tablespoon and 1 teaspoon of Monterey chicken seasoning and Chicka Chicka Bam Bam seasoning.

Rub the seasoning mixture all over the chicken, including into the slits and cuts.

Cut 6 tablespoons of butter and place it inside the slits of the chicken.

Place the seasoned chicken in a clean roasting pan.

Cover the chicken with aluminum foil and bake in the oven at 400°F for 2 hours and 30 minutes.

Prepare a butter garlic sauce by microwaving 6 tablespoons of butter, 1 tablespoon of garlic, and parsley for 30 seconds to 1 minute.

Remove the chicken from the oven and pour the butter garlic sauce over it, ensuring even distribution.

Return the chicken to the oven uncovered at 400°F for an additional 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens