Recipe by maryjmohler
"This is one of my favorite recipes and was given to me by a neighbor many years ago. I've been making it ever since when the weather is cool and it is cozy to have the oven on. It is a no fail, super-easy recipe and I guarantee it will please your family and friends. The recipe can also be made with a cut up chicken."
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onion, halved and sliced
low sodium soy sauce
extra-virgin olive oil
honey, or more to taste
ground black pepper
1 (4 to 6 pound)
My husband and I loved it! I searched "whole oven baked chicken" and just used the first recipe I saw, and I'm glad I did. I used all of the ingredients as directed, but added about 2 TBSP of honey.
I did not use our dutch oven though, I lined a glass pan with foil and covered it with foil. I baked it at 375 for 2 hours. then uncovered on Broil for 5 minutes and it was soooo soooo juicy, my husband pulled the bone right out of it! It was so easy to whip up all the ingredients too. Try this!
The flavor was great and not overpowering at all. OH I JUST remembered, I did add one bouillon cube, instead of poultry seasoning.
This turned out ok, but wasn't as flavorful as I would have hoped. My almost 6 lb hen took about 45 minutes longer to cook than specified.
This is super good! Even my husband raved about it, and he actually cooks allot more than I do. The only thing I changed was I used a can of beer instead of water. The near was juicy& flavorful, and the outside got nice& crispy...yum!
I was a little skeptical with the variety of ingredients but it was amazing. It was very juicy and the kids enjoyed pouring the sauce over the chicken. Thanks for a great recipe!
I baked it at 350, 20min per pound plus an extra 15. Added ginger curry and garlic. Turned out excellent!! Also brined the chicken and put slices of butter in between the skin and chicken. Added pieces of bacon on top.
If you cook this recipe much longer than 1 hour and 15 minutes, your chicken will be dry....and please see that there has been an edit to the recipe. You are supposed to turn the chicken breast side up for the last 15 minutes. I do not know whether or not elevation makes the difference in the cooking times, but I am sure it does.
I'm rating this based on the sauce and potential alone because I think I botched my chicken through no fault of the recipe. I had a 7.5 lb bird, and am a bit of a novice with whole chicken roasting. An hour in, and the chicken was still raw as can be. So I did the 20 min/lb rule and followed the instructions. When it came time to flip, the chicken literally fell apart, so the flip was impossible which left me with very soggy chicken skin. Parts were really moist, and other parts were really dry. My bad...The sauce however was dynamite! I followed the instructions exactly and my boyfriend and I loved it. I'll definitely try this again, maybe with a smaller bird or with chicken parts instead.
Loved this recipe! Very flavorful and super moist! I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Oven Baked Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 278
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