Seasoned Oven Roasted Whole Chicken

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola oil is more budget-friendly.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are generally less expensive and still flavorful.

fresh herbs

🥗Healthier: dried herbs

Dried herbs are convenient and have a longer shelf life.

Chop half of a yellow onion.

Cut 3 cloves of garlic in half and press them using a garlic press.

In a small food processor, add chopped yellow onion and pressed garlic.

Add 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of Tony Chachere's Creole Seasoning, 2 teaspoons of Shalot's Poultry Magic, 2 teaspoons of dried oregano, and 2 teaspoons of dried thyme to the processor and blend for 1 minute.

Remove the neck and giblet from the cavity of the chicken.

Use a knife to remove excess skin and fat from the chicken.

Inspect the chicken and remove any unwanted fat and skin particles.

Rinse the chicken under cold water to remove any blood or particles.

Place the chicken on a flat chopping board and add some marinade inside the chicken beneath the skin.

Place the chicken into a large plastic bag and add the remaining marinade on top.

Coat the marinade around the chicken inside the bag, then tie the bag tightly, removing as much air as possible.

Place the bagged chicken in a large bowl or Tupperware and refrigerate for 4 to 8 hours or overnight.

After marinating, let the chicken sit out for 1 to 2 hours to bring it to room temperature.

Cut open the bag and remove the chicken, placing it on a flat chopping board.

Rub 1 tablespoon of canola oil onto the bottom and top of the chicken.

Sprinkle salt, black pepper, Tony Chachere's seasoning, and Shalot's Poultry Magic around the chicken.

Use food ties to tie the wings and legs of the chicken together, cutting off any excess ties afterward.

Preheat the oven to 325°F.

Place the chicken in a baking pan and add any leftover marinade and 1/3 cup of water to keep it moist.

Add 4 tablespoons of cubed salted butter around the bottom of the baking pan.

Bake the chicken in the preheated oven for 2 hours, basting every 30 minutes with pan juices.

After 2 hours, check the internal temperature with a meat thermometer, ensuring it reaches 165°F.

Let the chicken cool for 45 minutes to 1 hour before serving.

Remove the food ties with kitchen scissors and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens