A whole chicken, cut up, seasoned simply and baked uncovered.
Classic Baked Chicken
I actually do have a few, but one of my top favorite kitchen aromas is of a roasting turkey or chicken.
Not only is it a great statement of a delicious meal on the way, it really invokes a lot of memories for me. Growing up, the holidays and the meals surrounding them, were a very important part of my life. I sure do miss those days.
I also love buying whole chickens when they are on sale. Even though thanks to this horrible inflation we're all living through and the high cost of food, those whole chickens on sale aren't as cheap as they once were, they're still usually at a decent price, plus the chickens are larger than the average whole cut-up chickens.
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I also like the idea that there's a lot less handling involved with purchasing a whole chicken and cutting it up yourself, versus one that's already been cut up. Quite frankly those pieces are likely not from one chicken, but from many, and believe it or not, very often that processing occurs outside of our country now for some crazy reason!
Anyway, if you're not roasting it whole, you will need to cut it up, which isn't that difficult to do, and gets easier over time as you do it.
There are tons of different versions of baked chicken and I've got several of them on this website. The "no-peek" version that's cooked low and slow under a sheet of aluminum foil, the Southern Style Baked Chicken, which includes peppers and onions, casserole style baked with rice and many others.
Here's how to make this Classic Baked Chicken.
Preheat oven to 375 degrees F and place chicken pieces into a baking pan skin side down.
Season with salt, pepper, Creole or Cajun seasoning, garlic and onion powder and paprika.
Flip over and season the other side.
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By the way, this seasoning is another option.
The fact that this is labeled "poultry seasoning" (#ad) is a bit of a misnomer here, because it's not the same type of classic poultry seasoning that typically comes to mind when you think of that. Classic poultry seasoning, often used in stuffing and dressing, contains usually contains thyme, sage, marjoram, rosemary, pepper and nutmeg.
This Badia branded Southern Blend Poultry Seasoning (#ad) is more like an all-purpose seasoning, containing dehydrated garlic and onion, salt, paprika and unspecified other spices. I love it, in fact, I use quite a few Badia seasonings and so far I love them all! I used this in the photos here.
Bake uncovered in a preheated 375 degrees F oven for 45 minutes to 1 hour, or to internal temp of 165/170 degrees F. Actual time will depend on size of pieces, so always rely on an instant read thermometer (#ad) to ensure your chicken is cooked through.
For more of my favorite chicken recipes, check out the collection on my Pinterest page!
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