BAKED CHICKEN WHOLE RECIPES

Steps:

• Preheat the oven to 375°F(190°C).
• In a medium-size cooking pot over moderately low heat, bring 3 cups of the chicken broth, the onion, and celery to a simmer. Cover and cook for 5 minutes.
• Stir in the rice, apricots, and thyme, and cook, covered for 20 minutes or until all liquid is absorbed. Stir in 1 tablespoon of the lemon juice and set aside.
• Rub the chicken with the remaining lemon juice and pepper, and spoon the rice-and-apricot stuffing loosely into the body cavity. Spoon the extra stuffing into a small casserole that has been coated with the cooking spray; drizzle with the remaining chicken broth and cover with aluminum foil. Truss the chicken, place chicken breasts side up on a lightly greased rack in a roasting pan, and roast, uncovered for 1¼-1½ hours or until a leg moves easily in the hip socket. Place the casserole of extra stuffing in the oven for the final 30 minutes of roasting.
• Remove the roast chicken, along with the casserole of extra stuffing, from the oven and let stand for 10 minutes. Transfer the roast chicken to a warm platter and remove the trussing strings. Serve with green vegetables.

Steps:

• Preheat the oven to 425°F and place a cooking rack into a roasting pan.

• Season the cavity of the chicken well with salt and pepper, and stuff with the garlic, apple and lemon halves. Brush the outside of the chicken with the butter and sprinkle with the seasoning mix.

• Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place on the rack.

• Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and let rest for about 10–15 minutes before carving.