Boston Market Bake and Baste Chicken
Bring the flavors of a classic rotisserie-style meal to your table with this mouthwatering Boston Market Bake and Baste Chicken recipe. This dish starts with a flavorful brine infused with onion powder, garlic, paprika, and thyme, ensuring the chicken stays juicy and tender. Basted frequently with buttery pan drippings, the result is perfectly crispy, golden skin and succulent, well-seasoned meat. Ideal for family dinners or special occasions, this recipe is both simple and satisfying, taking just 15 minutes of prep time before roasting to perfection. Serve it alongside creamy mashed potatoes and roasted vegetables for a comforting meal that’s sure to impress. Perfect for those seeking an easy baked chicken recipe with professional-level results!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 4 cups Water
- 1/3 cup Salt
- 1/3 cup Sugar
- 2 teaspoons Onion powder
- 2 teaspoons Garlic powder
- 1 teaspoon Paprika
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Black pepper
- 4 tablespoons (melted) Butter
- 2 tablespoons Vegetable oil
Instructions
In a large bowl or stockpot, combine the water, salt, sugar, onion powder, garlic powder, paprika, dried thyme, and black pepper. Stir until the salt and sugar dissolve completely to create the brine.
Place the whole chicken into the brine, ensuring it is fully submerged. Cover the bowl or container and refrigerate for at least 4 hours or up to overnight for maximum flavor and tenderness.
Preheat your oven to 375°F (190°C). Remove the chicken from the brine and pat it dry using paper towels. Discard the brine.
Place the chicken on a roasting rack set in a baking dish or roasting pan. Tuck the wings under the bird and tie the legs together with kitchen twine for even cooking.
Brush the entire chicken with melted butter and drizzle it with vegetable oil to help create a crispy, golden skin.
Roast the chicken in the preheated oven for 60 minutes. Every 15-20 minutes, baste the chicken generously with the pan juices to keep it moist and flavorful.
After 60 minutes, check the internal temperature of the chicken using a meat thermometer. The thickest part of the breast should register 165°F (74°C), and the thighs should read 175°F (79°C). If the chicken isn’t fully cooked, continue roasting and basting, checking every 10-15 minutes.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute before carving and serving.
Serve the chicken warm with your favorite sides, such as mashed potatoes or roasted vegetables, for a comforting and delicious meal.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 8210 mg | 357% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 17.0 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
