Description
Tender, juicy, oven-roasted whole chicken recipe. The perfect main dish for a Sunday dinner.
Ingredients
- 4 Lb Whole Chicken
- 1/2 Cup Onions, coarsely chopped
- 1/4 Cup Cornstarch or All Purpose Flour
- 2 Tbs Butter
- 4 Tsps Apple Cider Vinegar
- 2 Cups Chicken Broth
- 2 Chicken Flavor Bouillon Cubes
- 2 Tsps Seasoning Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Italian Seasoning
- 1/2 Tsp Black Pepper
- 1/4 Tsp Thyme
Instructions
-
- Remove the fat, excess skin, and slime from chicken, then soak in lemon water, scrub, rinse, and pat dry.
- Place the chicken in a baking dish.
- Place the butter in a bowl and heat it up in a microwave until it melts, 45 secs to 1 minute.
- Stir in the vinegar.
- Pour the butter/vinegar mixture all over the chicken.
- Season both sides of the chicken, under the skin, and add a little to the cavity.
- Cover the chicken wing tips with aluminum foil.
- Preheat the oven to 350 degrees.
- Chop the onions and add them to the baking dish.
- Pour the chicken broth into a bowl and stir in the cornstarch or flour until it dissolves to create a slurry.
- Pour the slurry into the baking dish and add in the bouillon cubes.
- Place the chicken in the oven and bake for 2 hours or until the internal temperature reaches 165 F, basting periodically with the juices.
Nutrition
- Serving Size: 6
