The Juiciest Baked Chicken You’ll Ever Eat – .89¢ Per Serving

This was hands-down the absolute moistest, most delicious baked chicken I’ve ever had. If you think baked chicken is always dry, allow me to convince you to try my way.

IMG_5329_2

I baked this chicken with the same technique I used to bake our Thanksgiving Turkey a few months ago. As you can see, it works.

photo

Preheat your oven to 425 . I started with a whole chicken I found on sale.

IMG_5309

I used crushed red pepper, onion powder, cilantro and Chinese five spice, but feel free to use your favorite herbs and spices.

IMG_5310

Add a few tablespoons of your favorite oil or butter (I used coconut oil) with your herbs, plus salt and pepper. If you’re not sure how much of each, I recommend roughly 1 part strong spices/herbs (Chinese five spice, crushed red pepper, etc.) to 2 parts mild herb/spice (onion powder, cilantro, etc.)

IMG_5311

Stir it up.

IMG_5312

At the base of the chicken, find where the skin starts separating from the meat.

IMG_5313

Very carefully, use your fingers to separate the skin from the breast until you reach the neck area. Go slowly! Don’t poke holes in the skin.

IMG_5314

Spoon the oil and herb mixture on top of the breasts. Use the skin to scrape it off of your spoon to cut down on the mess.

IMG_5315

IMG_5316

Gently flatten the oil/herb mixture all around the breasts.

IMG_5317

Don’t forget to get the mixture on the legs!

IMG_5318

Here’s an important step. Pat down the outside of the chicken with a towel or paper towel. You want it to be as dry as possible.

IMG_5319

Here’s the trick: corn starch. Contrary to popular belief, which is to moisten the outside of the chicken, we’re working hard to keep the juices INSIDE the chicken. There’s enough fat on the outside of the bird to moisten the inside. Oil on the outside won’t moisten it–sealing in the juices will!

IMG_5320_2

Dust a thin layer of cornstarch around the outside of the chicken. Don’t forget the bottom and cracks and crevices.

You may start to wonder how on earth such a dry chicken could be incredibly moist. Trust me. Drier is better.

IMG_5322

I used a cast iron skillet and it worked perfectly. If you don’t have one, try finding a shallow baking dish that’s also tall enough to contain juices when they come out. Don’t use a deep baking dish or a cookie sheet. Something in between. 

This is a really great opportunity to use a probe thermometer, my new favorite gadget. If you don’t have a probe thermometer, use a regular meat thermometer. If you don’t have one of those, buy one! Seriously. The reason we use a thermometer is because I can tell you to cook it for 45 minutes, but if your chicken is larger or smaller than the one I’m using, the cooking time is going to fluctuate greatly.

Cook until the internal temperature reaches 160 in the oven and it will continue cooking to 165 once you take it out.

One more thing: you may want to cover the wing tips with foil so they don’t burn.

IMG_5324

When it gets out of the oven, spoon the juices from the bottom of the pan over top of the bird several times.

IMG_5327_2

My roommates were lingering in the kitchen as I pulled this out, so I cut off one of the breasts and divvied it up among us. This is what followed:

“OOOOH MYYYYYY GOOOOOSH!!!!!”

“What is happening!?”

“HOW CAN THIS BE SO GOOD!?”

“MMMMMMMMM!”

IMG_5329_2

Enjoy!

About Ande Truman

Ande has made mistakes in the kitchen since she could reach the countertop. From a restaurant head cook, to cooking meals for friends, to her own solo plate, experimenting & learning drives her. She's also a freelance graphic & web designer, photo/videographer, guitar player and wanderlust-er. In her spare time, she works a full-time 8 to 5 cubicle job. She's the creator of Broke & Healthy.

Browse Archived Articles by Ande Truman

Categories: Basil, Chicken, Cilantro, Featured, Herbs, Meat, Parsley, Recipes, Recipes by Ingredient

Tags: , , , , , , , , , , , , ,

10 Comments

Comments for The Juiciest Baked Chicken You’ll Ever Eat – .89¢ Per Serving are now closed.

  1. I made this tonight and you are my new baked chicken hero! I actually dusted the chicken in arrowroot flour since I try to be sparing with corn as much as possible.
    Thank you! Dinner was running late, but Brad said it was well worth the wait! Bravo Ande!!

  2. Thank you a lot for sharing this with all folks you really understand what you are talking approximately!

    Bookmarked. Please also discuss with my website =).

    We may have a link trade agreement between us

  3. Can I make a suggestion? Can you put the actual recipe all together at the top of the recipe so we can “print” it w/o printing all the photos….would make it a lot easier! Thank you.

    • Elaine, that’s something I would love to start doing because so many readers read recipes that way. My style of cooking is bit more loose. I don’t use recipes to cook–it’s more about what look and feels right. I know that’s not the way many people cook, and I apologize for any inconvenience. One day, when I have much more time to invest, I will strive to give you a printer-friendly and recipe-friendly breakdown. Thanks for your comment!

  4. Still, watching the final scenes of The Hunger connect video game
    Examiner on Sulia for even more news & features! But
    while the film looks set to become the richest celebrity.

    Feel free to visit my homepage; hand held video games for kids

  5. Hi, this chicken looks amazing! We are making it for our Friday night family dinner this week, but I am curious, I never usually use dry cilantro, and never would have thought to use five spice with cilantro? Is this just a random mix of spices or am I missing something these two spices have to offer each other? Hope this makes sense, and isn’t offensive, I’m just curious…. thanks!

    • Cool! Glad you’re making it! Well, cilantro is also called Chinese Parsley and it’s used a lot in Chinese cooking. I think the flavors go awesome together! And no, it’s not offensive at all. Now, if you would’ve said, “Your choice of spices means you are a terrible cook,” I may have been offended. 🙂 Hope you enjoyed the chicken!

  6. Mmm, looks good! I’ll be trying this! I always buy whole chickens

  7. Hi I’m John from Fooduel.com. It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your recipes ordered. Each recipe has a link to the blog that belongs recipe. This way you will get traffic to your blog

    It’s easy, fast and fun. The best Photo recipes will be stay here

    I invite you to enter add your blog and upload a recipe with a nice photo.

    We would love that you participate with some recipe like this.Look Amazing!

    Regards

    http://www.Fooduel.com

  8. I have been making lots of whole chickens since I bought 15 for the freezer a few weeks ago! (Bulk discount and they were discontinuing them..) So I’ll try this, which looks delicious.