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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
The best, juiciest way to prepare white meat chicken is to cook the chicken whole. This way, some of the juices from the dark meat drip into the white meat, keeping it moister. The trick is to keep flipping the chicken, and the rest is basically foolproof from there. The thinly sliced serving style makes the whole difference, so don’t skip that part!
1 whole chicken, fat trimmed
1 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon paprika
2–3 cloves garlic, crushed, 2-3 cubes Gefen Frozen Garlic or 1 teaspoon granulated garlic
juice of 1 lemon or 3 tablespoons Gefen Lemon Juice
1 and 1/2 tablespoons Gefen Olive Oil
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Sprinkle spices and lemon over the chicken and rub it all in with olive oil.
Place the chicken bottom side down (heat comes from bottom of the oven and bottoms need more cooking time) into a 9×13-inch (23×33-centimeter) pan and bake, uncovered, for two hours, flipping the chicken approximately every half hour.
When done, allow to cool slightly, then remove the white meat from the bone, keeping the skin attached. To do this, slide a small, sharp knife along the bottom of the entire chicken breast and remove it from bone. Then cut it into thin slices.
At this point, you can choose to put it back into the gravy or serve the gravy on top or alongside the chicken. Cut the remaining chicken meat off the carcass.
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