RECIPE FOR BAKED WHOLE CHICKEN IN OVEN RECIPES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
• Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

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.