How to bake full chicken daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way yet delicious way.

A baked full chicken is one of my very favorite dishes to make. It’s great all year long especially in this festive season to score family moments. This is because it’s such a classic chicken main dish recipe that pairs well with all kinds of sides.

I feel like a whole baked full chicken might be a bit intimidating, so I’m here to show you that it’s really very simple. The moist and tender meat that you get is worth making, too. Take a breather, gather all your essentials for this recipe and follow the process diligently.


Full chicken

4 tbsp butter

1 head of garlic

1 lemon

1 tsp paprika

Salt and pepper

2 tbsp chopped fresh rosemary

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How to bake full chicken


1.Zest the lemon and crush all of the garlic cloves from the head of garlic. Merge these together with the butter, lemon zest, paprika, rosemary and a good pinch of salt and pepper.

2.Slide your hand between the skin and flesh of the bird and rub some of the butter mixtures under the skin. Then rub the butter all over the breasts, legs, and wings, as well as inside the cavity. Season well. Cut the lemon into quarters and pop into the cavity and then bind the legs with kitchen string. Tuck the wings into the leg joints.

3.Heat the oven to 180C. Cook chicken in a casserole dish, breast side up, for 60-80 minutes or until the juices run clear when you cut into the thigh.

Allow to rest for 10 minutes before carving.

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