How To Bake The Perfect Chicken

I actually call it roasted chicken 😁 you know, it just sounds better:”hey what’s for dinner” and you reply “roasted chicken with all the trimmings” πŸ˜„ buuut technically we’re not roasting here we’re baking the chicken! πŸ˜‰

I’ve been wanting to share this post for a while. Over the years I’ve picked up quite a few tricks on how to bake a perfectly moist, melt in your mouth, deliciously tender chicken. This actually goes for all birds; duck, turkey, pigeon (I hear it tastes just like chicken??) and it’s all quite simple. Nothing complicated or hard, just a few steps and you’ll have the most amazing roasted/baked bird ever πŸ˜‰

It all starts with the preparation:

  • This is the most Β importantΒ step of baking a chicken. Wash chicken, scrubbing it well. Prepare a marinate to place the chicken in for at least 6 hours, preferably overnight in the fridge. Marinate must include lemon juice or vinegar and then any herbs and spices: salt, pepper, cinnamon, paprika etc.
  • Place chicken in sauce, cover and marinate in the fridge.
  • Remove chicken from sauce and rinse again, making sure to clean out the insides too. Pat dry using kitchen towels, this is an important step because it makes it easier to season the chicken.
  • Cut a garlic clove in half and rub them cut side down all over the chicken. Do the same with lemons, making sure to rub the chicken well. Pop the garlics and lemons inside the chickens cavity. Sprinkle some salt and pepper inside the chicken too then all over the outside.
  • Mash 1/2 to 1 stick of butter (50 – 100gms, according to size of chicken) with spices and herbs, salt, pepper, cinnamon, paprika, rosemary or anything you have in stock really. It all works πŸ˜‰.
  • Carefully lift up the skin of the chicken breasts and spread the butter inside under the skin directly onto the breasts, rub the top of the chicken with your hands so the butter spreads underneath the skin. Do this under the leg and thigh skins too but make sure to rub most on the breasts because thats where it will dry out the most.
  • Stuff the chicken with more lemons, fresh herbs, garlic etc and tie the legs together using kitchen string or aluminum foil ( to prevent everything from falling out) carefully fold the wings up and under the breasts.
  • Prepare a baking tray with vegetables, potatoes, onions, carrots, tomatoes etc drizzle with oil and season with salt and pepper.
  • Place the chicken on top of the vegetables so its not touching the tray. Chicken should be about an inch above the tray.
  • Bake chicken at about 200 – 220C for an hour give or take 15 minutes. Flip chicken over about half way into cooking time. If chicken starts to brown too much but its still not fully cooked then cover it loosely with aluminum foil and continue baking.
  • Once removed from oven, cover loosely with foil for a few minutes before serving so the juices can come together.
  • Serve with fresh bread and salad, it’s the best!

Prepare to be stolen away into a buttery and delicious, perfectly baked chicken dream πŸ˜‰πŸ˜

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  1. Sounds delicious. I’m so in the mood for chicken now ☺

    1. Thank you! πŸ™‚ I’m always in the mood for roasted chicken πŸ˜‚ I love it! Thanks for your sweet comment xx

  2. My brother’s birthday is next week, I’ll use the tips to bake chicken for my family dinner πŸ™‚

    1. Aw happy birthday to your brother 😊 thank you! I hope you enjoy your chicken and these tips help! πŸ™‚ thanks for your lovely comment xx

  3. Thank you! I love a roast chicken, both the preparation and cooking of it, as well as the eating of it. Any new suggested methods of cooking it are always fun to try. I’ll be making one this week and using your method. Yum!

    1. Thank you! πŸ™‚ I love roasted chicken too and Im always finding out new ways to make it better and better πŸ˜„ I hope you enjoy my tips and have a delicious roasted chicken! Thanks for your sweet comment πŸ’™

  4. Awesome!

    1. Thank you Lina! πŸ’œ

  5. Linda, I adore roasted chicken, but to be honest really do minimal preparation for it. I have done the butter and lemon, and the stuffing under the skin, but definitely have never done a marinate with vinegar or lemon juice for a whole chicken,. and then the rinsing off, whick all makes so much sense! I do have a whole chicken in the freezer, so I am willing to try this new method soon. I am positive it will be great. πŸ™‚ <3

  6. Thank you for the confidence in me Lynne! And yep I know what you mean, alot of times Im just too lazy to do all the preparations so I just season and bake but really it does make such a difference when you marinate overnight! The chicken itself becomes tender but more importantly the flavours and spices get infused into the meat and you can really taste them with every bite! Def worth it! πŸ˜„ I hope you enjoy your roast and thanks for the comment! ❀

  7. Thank you for sharing ! It was really helpful πŸ™‚

    1. You are very welcome! πŸ™‚ I’m glad you enjoyed it. Thanks for your lovely comment πŸ˜„

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