Baked Whole Chicken Recipe – There’s something truly comforting about a beautifully baked whole chicken — golden skin, juicy meat, and a tray full of roasted veggies like potatoes, carrots, broccoli, etc., soaking up all that delicious flavour.

This baked whole chicken recipe is so simple to make and is perfect for Sunday dinners and special occasions. This is one of the easiest baked chicken recipes where you can create an impressive yet quick weekday meal.

With a simple marinade and wholesome ingredients that you may already have in your kitchen pantry, this dish gives you crispy skin, juicy meat, and tender vegetables.

Catch the full step-by-step video on Flavours by AR and bake your way to perfection!

How To Bake A Whole Chicken Recipe

INGREDIENTS:

Whole Chicken with Skin – 1.2 kg or more (cleaned and patted dry)
Potatoes – 2 to 3 (par-boiled and halved)
Other Vegetables (optional) – Carrots, broccoli, baby corn, etc.
Melted Butter – as needed (be generous!)
Ginger-Garlic Paste – 1 tbsp
Juice of One Sour Lime
Red Chilli Powder – ½ tbsp
Pepper Powder – 1 tsp (optional, for extra kick)
Red Chillies – 2 (broken)
Fresh Ginger – 1 inch (mashed or crushed)
Salt – 1 tbsp (adjust to taste)

Method:

Prep the Chicken
Clean and pat dry the chicken. Make a few deep slits in the thickest parts (thighs and breast) so that the marinade penetrates well.
Prepare the Marinade
In a bowl, mix the melted butter, ginger-garlic paste, lime juice, red chilli powder, pepper powder, salt, broken red chillies, and crushed ginger. You could also add the ingredients directly to the chicken, as shown in the video.
Marinate Generously
Rub the marinade all over the chicken, ensuring it reaches the slits and under the skin. Let it marinate for at least 1 hour (or overnight in the fridge for best results). Be generous with the butter; this will help to get a crispy skin.
Preheat the Oven
Preheat your oven to 200°C (about 400°F).
Bake the Chicken
Place the chicken in a baking tray. Arrange par-boiled potatoes and other vegetables (if using) around it. Drizzle more melted butter over the chicken and vegetables.
Roast Until Golden
Bake uncovered for 60 – 80 minutes, basting occasionally with pan juices and butter. Roast until the skin is golden and crisp, and the juices run clear when pierced. The baking time will also depend on your oven.
Rest and Serve
Let the chicken rest for 10 to 15 minutes before carving. Serve with roasted veggies and a squeeze of lime on the side.

Tips for A Perfectly Baked Whole Chicken :

Don’t skip the butter — it gives the skin that beautiful crispness. You could use olive oil instead, but butter gives you a crispier skin.
Resting the chicken after baking keeps the juices locked in.
You can add herbs like rosemary or thyme for extra aroma. Use spices and herbs as per your choice.

Serving Suggestions:

Serve with garlic bread, mashed potatoes, or a fresh salad.
The leftovers make amazing sandwiches and wraps!

Other Baked or Roasted Chicken Recipes You May Like

Pan-Grilled Chicken Breast Recipe

Stuffed Chicken Roast Recipe

Air Fryer Tandoori Chicken

Printable Recipe Card