How to Cook a Whole Chicken

5 from 1 vote

How to Cook a Whole Chicken

Learn How to Cook a Whole Chicken with ease! This roasted whole chicken is infused with warm, Middle Eastern-inspired flavors and is roasted in an hour for the tenderest, juiciest, most delicious whole chicken you’ll ever taste.

Prep Time5

Marinade Time30

Total Time1 35

Course: lunch, Main Course

Cuisine: American, middle eastern

Keyword: baked whole chicken, chicken recipe, how to cook a whole chicken, middle eastern chicken, roasted whole chicken, whole chicken

Servings: servings

Author: Food Dolls

Equipment

1 Mixing Bowl
1 Heavy-Bottomed Skillet or Baking Dish

Ingredients

1 whole chicken 4-5 pounds
1 cup yogurt plain
Juice of 1/2 lemon
1/4 cup olive oil
2 Tablespoons tomato paste
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon coriander
2 teaspoons salt or to taste
1 teaspoon black pepper or to taste

Instructions

Butterfly the chicken.
In a medium-sized mixing bowl, add the yogurt, lemon juice, olive oil, tomato paste, smoked paprika, cumin, onion powder, coriander, salt, and pepper. Mix until well combined.
Spread the marinade evenly over the entire chicken, making sure it gets under the skin.
Marinate the chicken in the fridge for at least 30 minutes or ideally up to overnight.
Preheat the oven to 400° F.
Add the chicken to a heavy-bottomed skillet or baking dish. Cover the chicken with parchment paper and aluminum foil.
Bake for 40 minutes. Then, remove the parchment paper and foil, and continue to bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F. NOTE - If the chicken isn’t crispy, place it under the broiler for 1-3 minutes. Just be careful not to let it burn!
Rest the chicken for 5-10 minutes, and slice it into pieces. Serve warm!
Store leftovers in an airtight container in the fridge for up to 4-5 days.

Nutrition