Baked Chicken?

Hey, here is a recipe blog I follow, she does a lot of whole chickens...

http://myaspergersgirl.blogspot.com/search/label/chicken

Roasted Herb Chicken from http://glutenfreewheatfreechickenrecipes.blogspot.com/

Ingredients
1 whole chicken (approximately 3 lbs)
2 tablespoons olive oil or coconut oil
1 tspn dried thyme
1 tspn dried rosemary
1 tspn dried oregano
1 tspn sea salt
1 tspn course black pepper
1 red onion quarted
1 stalk celery (leaves removed cleaned and cut in 4 - 5 pieces)

Preparation
- Preheat oven 425 degrees. Remove insides of chicken rinse chicken and dry. Rub chicken in olive oil or coconut oil. Season chicken inside and out with seasoning. Place insides of chicken with red or white onion and celery. Place in roasting pan breast up.
- Bake uncovered for appromately 1 hour 30 minutes. Remove from oven when chicken's juice run clear when beast pierced with knife.
- Cover cooked chicken with aluminum foil and let rest for 30 minutes.

Garnish with sauteed shitake mushrooms, broccoli, small canned onions and or vegetable of choose. Sauteed garnish in olive oil and season to taste.

I've made it a few times, it is SO good!!

I just put the chicken in a glass baking dish, sprinkle Italian seasoning or other spice mix on top, and then bake. Just like baking a turkey, you have to make sure there's no neck or other parts inside first. Sometimes the chicken package will give a suggestion of how many minutes per pound. If it starts to get too brown on top, then cover with foil. We always have leftovers, and it's easier to reheat if I take the time after the meal to debone before refrigerating.

yes use the crockpot. Chicken drys out easliy in the oven. but 4.5 hours in the crockpot and its great (I toss in a bag of frozen veggies and they absorb the chicken flavor...soooo good)

This is my favorite

Roasted Chicken
Recipe created by Cristina Ferrare

Ingredients:

Roasted Chicken:
• 1 chickens , 4 1/2 to 5 pounds
• 3 lemons
• A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade:
• 1 cup Dijon mustard
• 1/2 cup soy sauce
• 1/2 cup juice from fresh lemon (don't discard lemon rinds)
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.

To make roasted chicken: Preheat oven to 425°.

Clean chickens well and pat dry. Place chicken in baking dish.

Stuff cavity with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.

Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for about 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

I just did this for the first time yesterday! I made two and they turned out great. And it was SO easy.

Put the clean chicken in a pan (1 13 x 9 pan works well) on top of a diced onion. Spray the bottom with Pam or olive oil spray.
Bake at 350. After about 30 minutes, mic olive oil, italian seasoning, garlic powder, salt & pepper in a small bowl. (Make about 1/2 cup). Brush the tops with that mixture. Continue baking for a total of about 1 hr. 45 mins or until the legs are kind of falling off..& all juices run clear.

Make sure there are no giblets inside. Brush olive oil on both sides and season with salt, pepper, garlic, rosemary, lemon zest or juice, or whatever you like. Mrs. Dash is a quick and pleasant seasoning for baked chicken. For twist you can use any blend of southwest season, 5-spice chinese blend, or a pre-blended poultry season mix.

Place on a wire rack and place the rack inside a pan and bake at 350 for an hour or until juices run clear. When its done, it should have a nice crust of seasoning.

I usually use butter...but my second fav is olive oil.

in addition to the recipes you have already received, I also sometimes do a baked chicken with water & or broth, in a large pot add broth or seasoned (with your choice i use garlic, salt, pepper, onion, paprika, & italian seasonings)...I typically use about 4-6 cups of water & then the last 45 minutes I add rice, 2-3 cups depending on how much liquid you used.

I love a roasting pan. I put a couple of cups of water in the bottom of the pan, then spray the chicken with oil, season with garlic and possibly a sliced onion on top, throw some slices of carrots in the bottom with the water and stick in the oven. Simple yet good. Cooking times and temperature depend on how fast you want it done can be found on the internet very easily. Good Luck!

My tip? don't....
Here is a great site:
http://glutenfreesoyfreevegan.wordpress.com/menus/

It's got menus, recipes, lots of stuf