Whole30 Day 14: The best baked chicken in the whole world…maybe


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I’m going to spill my secret for the BEST BAKED CHICKEN IN THE WORLD (or so people have told me). You can get a cast iron pan here: …

32 replies
  1. Wayne the barber
    Wayne the barber says:

    I do all the cooking, and I only use cast iron. I know this would be great in a Dutch oven in the oven. I have made lots of whole chickens in my outdoor Dutch oven camping. I dont get a crisp skin, but dont eat the skin anyways. I have made lots of meatloaf too. You can't beat cast iron. Thanks for the video….

    Reply
  2. Chris Allen
    Chris Allen says:

    A much easier way to do this same type of chicken without the constant basting. Try a French style spatchcock chicken, simply get a whole chicken and remove the back bone, roast the chicken on both sides, its wonderful.

    Reply
  3. Nancy Skinner
    Nancy Skinner says:

    Me too! Your grandmother would have gone over the entire chicken to remove any feathers or pin feathers, and then singed it to burn off any hairs. To serve a chicken with a feather or hair on it would have been the ultimate humiliation. Where have our standards gone. LOL. No really, I still do that. Heaven only knows what would happen if you actually ate one.

    Reply
  4. will53e
    will53e says:

    Just curious what your reasoning is for rinsing raw chicken? I've heard folks speak for and against the practice but always interested in hearing what people have to say.

    Reply
  5. johniwan1
    johniwan1 says:

    Why are you against MSG? It's about as natural as it gets and comes from sugar beets. Just like much of the sugar you buy in the store. Good recipe but I'm not givin' up my MSG!

    Reply

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