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Thursday, May 6, 2010

Baked Whole Chicken

This recipe is a favorite for my family. It is an easy Sunday night dinner, with enough chicken left over for another meal during the week, like Baked Chicken Chimichangas. Best of all, prep time is only about 10 minutes.

1 Whole Chicken (about 5 - 7 pounds)
Seasoned Salt
Fresh Black Pepper

Rinse the chicken and pat dry and place in a foil covered roasting pan. Sprinkle entire chicken generously with the salt and pepper. Bake chicken uncovered at 350 for 1-1/2 to 2 hours, or until chicken is browned. Near the end of the cooking time, insert a meat thermometer into the thigh area of the chicken, making sure to not touch the bone, and check for an internal temperature of 185-190 degrees.

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