Delicious and Tender Whole Baked Chicken

My mother-in-law makes a mean Whole baked chicken. I can’t get enough of it, so much so that my wife was on the phone asking her for the recipe last weekend. She was happy to share her baked chicken recipe and also gave a few tips on the finer techniques of baking a whole chicken. I must say that the experience of baking this chicken is one we won’t forget, since everything was done to the letter and came out like my mother-in-law’s. So we know she wasn’t holding back on any secret ingredient.

A Trini Style Whole Baked Chicken

But on that note, do you know of anyone who does that? They give you a recipe but conveniently forgets about a particular ingredient in the recipe. You will try your best at making the recipe but somehow it’s missing something you just can’t put your hands on. It’s as if the person wants to copyright the recipe before they give it to you lol!!! Anyway, my answer to that is simply ” there is nothing new under the sun“. If they can do it so can I; just a matter of time.

So it’s just a matter of time. Actually, 1 hour or so for this baked chicken recipe to complete. All you need to do is follow the baked chicken recipe to the letter and enjoy it. But you can still experiment along the way if you want . Here’s whole baked chicken Trinistyle.

 Whole Baked Chicken Recipe

Whole Baked Chicken

Ingredients:

1 whole chicken, about 2 lbs
8 cloves garlic, chopped finely
1 lime
4 tbsp green seasoning
2 tsp. paprika
6 leaves big leaf thyme, chopped finely
8 leaves culantro, chopped finely
2 pimento pepper, chopped finely
1 tbsp softened butter
salt to taste

Direction:

Wash the chicken with the lime and trim excess fat. Rub the meat with the paprika, salt and green seasoning making sure to place some under the skin. Stuff the inside of chicken with the garlic.

The chopped seasoning: thyme, chive, and culantro. Add the chopped seasoning and dot the chicken, with pieces of softened butter.

Place in a baking dish and cover the dish with foil. Bake for about 1 hour at 300 degrees F .

Note: After 45 minutes, remove the foil and drain most of the liquid that may have settled around the chicken. You may brush some of this liquid on the chicken as well. Set aside the remainder of the liquid and continue baking the chicken for the next 15 minutes or until cooked.

You can test by using a knife to pierce the flesh, to see if any liquid comes out. If dry then the chicken is ready.

Note: If desired, this excess liquid can also be frozen and used as chicken stock for soups.

The finished baked chicken.

Baked Chicken FAQS:

• How do I determine how the size of the chicken to bake? The weight of your chicken before cooking is important to determine the serving size of a chicken. Chicken will lose weight upon cooking. So buy a bit more than you intend to serve. So, a serving size is 4 ounces. So make sure you buy one ounce extra for every serving size.

• How do I get the chicken skin crisp when baking? Periodically baste the chicken with melted butter.

• How do you test chicken for doneness? A simple method you can do to test for doneness by pricking the chicken on the fleshy part by the thigh bone to see if some juices are released. Clear juice indicate the chicken is done.

How can I cook the chicken faster? Place the chicken in the pan and butterfly it. The chicken will roast in half the time.

See how simple it was. I hope you enjoyed this baked chicken recipe. See you soon. Bye!

Print

Whole Baked Chicken

Course Meats

Cuisine Caribbean, Fusion

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 1 chicken

Author Felix (Simply Trini Cooking)

Ingredients

• 1 whole chicken about 2 lbs
• 8 cloves garlic chopped finely
• 1 lime
• 4 tbsp green seasoning
• 2 tsp. paprika
• 6 leaves big leaf thyme chopped finely
• 8 leaves chadon beni chopped finely
• 2 pimento pepper chopped finely
• 1 tbsp softened butter
• Salt to taste

Instructions

• Wash the chicken with the lime and trim excess fat. Rub the meat with the paprika, salt and green seasoning making sure to place some under the skin. Stuff the inside of chicken with the garlic.
• Then chopped seasoning: thyme, chive, and culantro. Add the chopped seasoning and dot the chicken, with pieces of softened butter.
• Place in a baking dish and cover the dish with foil. Bake for about 1 hour at 300 degrees F. Note: After 45 minutes, remove the foil and drain most of the liquid that may have settled around the chicken. You may brush some of this liquid on the chicken as well.
• Set aside the remainder of the liquid and continue baking the chicken for the next 15 minutes or until cooked. You can test by using a knife to pierce the flesh, to see if any liquid comes out. If dry then the chicken is ready.
• Note: If desired, this excess liquid can also be frozen and used as chicken stock for soups.

By the way, The Simply Trini Cooking Cookbook is now available at Amazon in Kindle and soft cover paperback copy. The cookbook contains over 600 recipes. Order your copy today!