Standing Baked Chicken

Standing Baked Chicken


"I can't remember when I started using a chicken stand to make baked chicken, but I haven't made it any other way in years. It makes a thin, crisp skin, juicy meat, and the water at the base becomes great chicken stock. Only the bones of this chicken ever go to waste."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 6 servings

May we suggest



  • Prep

  • Cook

  1. Preheat oven to 425.
  2. Rinse whole chicken
  3. Sprinkle skin with salt, pepper, and thyme
  4. Place on a chicken stand, upright in a roasting pan
  5. Place in oven
  6. Pour water in base of roasting pan
  7. Bake for 1 hour, or until the breast meat reads 165 on a thermometer
  8. Remove, and let rest 15 minutes before serving


Read all reviews 0

Other stories that may interest you