How to Make Baked Chicken

Roasting chicken is great because you can almost always get at least two meals from one chicken. Chicken salad made from roasted chicken is wonderful! So are chicken quesadillas or chicken noodle casserole. Two meals FOR 4 people from a chicken that should cost a maximum of $8 – what a fantastic deal!

Here’s a very tasty, easy and frugal recipe for roasted chicken.

Roasting a chicken is a fantastic way to stretch your meals—it easily provides enough for at least two dishes. Leftover roasted chicken makes an incredible chicken salad, flavorful chicken quesadillas, or a comforting chicken noodle casserole. And with a single chicken costing no more than $8, you’re feeding a family of four for two meals—now that’s what I call a bargain!

Roasting a chicken to perfection isn’t just about achieving that golden, crispy skin—it’s also a matter of food safety. Cooking chicken thoroughly is crucial to eliminate harmful bacteria like Salmonella or Campylobacter, which can cause severe foodborne illnesses. These bacteria are commonly found in raw or undercooked chicken, and the consequences of consuming them can range from stomach cramps and diarrhea to more serious complications, especially for children, pregnant individuals, the elderly, or those with compromised immune systems.

The safe internal temperature for chicken is 165°F (74°C). This ensures the meat is fully cooked and safe to eat without drying it out. Using a meat thermometer is the most reliable way to check, especially in thick parts like the breast or thighs.

When preparing chicken, it’s also essential to avoid cross-contamination. Always wash your hands, cutting boards, and utensils thoroughly after handling raw chicken. Taking these steps ensures your delicious roasted chicken doesn’t just taste amazing—it’s also safe for everyone to enjoy.

Here’s a simple, delicious, and budget-friendly recipe for roasted chicken.

You will need:
1-5 pound whole roasting chicken
2 tablespoons ground sage
2 tablespoons ground coriander
2 tablespoons ground mustard
1 tablespoon ground garlic
Salt & Pepper
4 tablespoons butter

Preheat oven to 375 degrees.

Wash and pat dry the chicken. Tie the legs together with kitchen twine. Generously season with salt & pepper. Mix the sage, coriander, mustard and garlic powders in a bowl. Rub the chicken with the dry herbs, evenly on both sides.

Place the butter in a small saucepan and melt. Add salt and pepper. Mix well.

Place the chicken in a roasting pan, breast side up, and place in oven. Roast for 30 minutes. Add 1/2 cup water to the roasting pan. Place the melted butter in a baster and baste the chicken. Cook for another 20 minutes. Fill the baster with liquid from the pan and baste the chicken again repeating every 20 minutes until done. Roast the chicken for 1 1/2 to 2 hours or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh or until an instant-read thermometer registers 165 degrees at the same joint.

Remove the chicken from the oven and allow to sit for 10 minutes before carving. Carve and serve with your favorite side of choice. We are eating it with brown rice and broccoli slaw. I will make chicken quesadillas with the left overs.

Print the Roasted Herbed Chicken Recipe Here