Help With Seasoning a Whole Chix

[whiteyteresa]

I have people coming by later tonight and I am going to cook a whole chix. The chix is 4 1/5 pounds I have never done this before. I only fix skinless boneless chix so which seasoning should a use.

I have the Rosemary, Bell Pepper & Herb, and Citrus & Basil (I have all of the others but I want to try one of those if possible)

I don't have the rectangular lid for the baker so do you think I could use the classic deep dish baker with the (discontinued) pasta bowl? or should I just use foil.

 

[SusanBP0129]

I just made a 6 lb chicken last week! I did it in the new covered baker. (it was a tight squeeze)
I rubbed it with some olive oil and then rubbed on some dried rosemary, fresh garlic & a little adobo. It came out GREAT!

 

[bbauman07]

Use your rosemary herb seasoning!!!! It makes the chicken taste awesome. Follow the directions on the bottle. spices and oil it's super easy, I even use that spice for pot roast.


I just use my rectangular baker with no lid, put you chicken breast side down it helps keep it juicy. You could also add some veggie to the pan.

 

[bbauman07]

You could even put a cut lemon inside the chicken to help keep it moist.

 

[PoseyMom]

Rinse your chicken and pat it dry, then rub with salt inside and out, this helps with the moisture. Then rub with your rosemary seasoning throughout. I cut up a whole onion into quarters or eights and stuff it into the body cavity with several cloves of chopped garlic. This helps with flavor and with moisture. Oh!!! Also after you rub with your seasonings, baste with a bit of olive oil to seal in the flavor.... also helps add moisture. Baste frequently while cooking. I'm a weirdo, I don't cover my chicken, my kids and dh like the skin crispy and I like to pull it off. It gets very brown and crispy this way, so I don't recommend unless you like it that way AND you have time to baste frequently to prevent drying out. I've also basted with honey and soy sauce and stuffed with citrus. It's really up to you as to what type of flavor you are going for, but the garlic, onion and rosemary would be the most traditional. You can also stuff with fresh rosemary drenched in olive oil and fresh garlic cloves for a very savory treat. I make whole chickens almost every Sunday. Good luck!