This ultra tender, 5-ingredient, and amazingly easy baked whole chicken has a secret ingredient: butter. Cooked into the chicken, butter really brings out the moisture and flavor of a good pastured bird. You won’t ever cook chicken any other way again.
(Gluten Free, Primal, Grain Free, Paleo Friendly (includes butter), Soy Free, Nut Free, Refined Sugar Free, Low FODMAP, GAPs)
This recipe calls for just five ingredients: chicken (shocker, right?), butter, and a few simple seasonings. With good pastured poultry, however, you don’t need much added flavoring–your bird should have enough to stand by itself. And the secret ingredient, butter? That helps too. Half a stick in the cavity of the bird will melt down during cooking and dissolve into the meat.
Serve the chicken sliced up in its juices for the ultimate moisture!
Looking for more recipes for pastured poultry? Check out our collection of great recipes here!
Tender Baked Whole Chicken Recipe–Just 5 Ingredients
This ultra tender, 5-ingredient, and amazingly easy baked whole chicken has a secret ingredient: butter. Added into the cavity before cooking, a little butter prevents drying in the oven and brings the sweet flavor of a pastured bird into the spotlight. You won’t ever cook chicken any other way again. (Gluten Free, Primal, Grain Free, Paleo Friendly (includes butter), Soy Free, Nut Free, Refined Sugar Free, Low FODMAP, GAPs)
- ½ cup 1 stick butter
- 1 whole pastured chicken (ranging from 2.5-4 lbs (cooking time will vary accordingly))
- Coarse salt and pepper to taste
- 1 tablespoon rubbed sage
- A few heads fresh rosemary (chopped)
- Heat the oven to 350 degrees F.
- Melt about ¼ cup (half the stick) of butter in your microwave or a small saucepan on the stovetop.
- Place the chicken in a roasting pan or a basic pyrex baking dish. Drizzle the butter over the top of the chicken and rub the butter over the surface of the chicken.
- Sprinkle on the salt, pepper, sage, and rosemary and rub onto the chicken, inside and out.
- Place the remaining ¼ cup (half a stick) butter in the cavity of the chicken.
- Now here’s where things get interesting: you can either place your chicken breast down, as I did, or breast up, as many people like to do. I personally prefer putting mine breast down, because all the juices soak downwards into the meat and make the breast meat very tender. Others prefer to put theirs breast up because it gives the breast meat a beautiful golden crust. You make trade-offs either way, so take your pick.
- Anyway, put your chicken in the oven and cook for about 1 1/4 to 1 1/2 hours, until a thermometer stuck into the center of the meatiest part reads about 180 degrees F (cooking time will vary depending on how big your chicken is, so go by temp check)! Remove from oven and rest 15 minutes before slicing the chicken. Serve in the pan to allow the chicken to absorb the juices in the pan.
- Enjoy.
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No brinng? I find poultry is always better brined. And this a relatively fast/high cook setting. Im so accustom to slow roasting for proper cartilidge breakdown. But I’ll try it…
Hi Bridget,
We’ve found that our pastured poultry (which I suppose I should have mentioned was used in this recipe) is tender enough that it doesn’t require brining or slow roasting, but it definitely does depend on the chicken you’re using! But brining is always a good option too!
Well, this post is timeless and very beautiful!
Today, December 28, 2021, I am making our 5lb whole organic non-gmo fed bird face up.
Also using, LeCresuet fry pan direct in oven !
Of course, as we eat I will think of you!
Memories are what we remember and you, my dear, are a real gem.
Happy New Year