Whole baked chicken: cooking options

Use this recipe builder to create the perfect Sunday dinner.

Prepare the chicken.

Let a whole chicken (1.6-1.8 kg) come to room temperature, about 30 minutes. Pat the skin dry with paper towels. (For a very crispy skin, refrigerate the chicken overnight, uncovered; bring to room temperature before roasting.) Preheat oven to 425°F (220°C).

Select seasonings.

In a large ovenproof skillet, heat 4 tablespoons butter or olive oil over medium heat. Stir in the spice mix (choose 1 from the list below) and cook for about 2 minutes, until fragrant. Let cool slightly; set aside.

Curry

A 5 cm piece of ginger, cut into thin slices
1 tbsp Madras curry powder
A pinch of salt

Chipotle and maple syrup

1/4 tbsp. maple syrup
1/2 chipotle chili pepper in adobo sauce, chopped, plus 2 tablespoons of the sauce from the jar
1 bay leaf

Mustard with pepper

1 tbsp mustard powder
1 tbsp coarsely ground pepper
1 tbsp brandy

Cajun BBQ

2 tsp smoked paprika
2 teaspoons Cajun spices
1 teaspoon celery seeds
1 teaspoon garlic powder

Moroccan spices

2 tbsp ras el hanout spice mix
1/2 tsp cayenne pepper
A pinch of salt

Lemon with rosemary

3 sprigs rosemary plus 1 tbsp chopped leaves
5 crushed garlic cloves
6 wide strips of lemon peel
A pinch of salt

Choose vegetables and/or fruits.

Prepare up to 4 of the following ingredients (3 cups total).

Garlic cloves, unpeeled
Carrots, cut into 2.5 cm pieces.
Onion, cut into slices
Celery, cut into 2.5 cm pieces.
Leeks, cut into 2.5 cm pieces.
Fennel, cut into thin slices
Lemon or orange, cut into slices (up to 1 cup)
Apple or pear, cut into pieces (up to 1 cup)
Dried fruits (up to 1/4 cup)

Bake the chicken.

On a large plate, brush the chicken on all sides with seasoned oil; season generously with salt and pepper. Tuck the wing tips under the body and tie the legs together with kitchen string.

Stir vegetables and/or fruit (except dried fruit) into the skillet; place the chicken on top. Bake in the oven for about 1 hour, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 165°F (if using dried fruit, add it halfway through cooking). If the chicken is browning too quickly, cover with foil.

Transfer the chicken to a cutting board, pouring any liquid back into the pan. Let rest for at least 20 minutes, then shred. Transfer the vegetables to a plate using a slotted spoon.

Make the sauce.

Adjust the consistency of the liquid in the pan: add a little water to thin it out, or cook over medium heat to thicken it. If desired, whisk in 1-2 tablespoons of cold butter or Dijon mustard over medium-low heat. Season with salt and pepper. Serve the chicken with the vegetables and sauce.