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shot of a whole chicken carved with a piece being removed with a fork.

Baked Chicken in Parchment Paper

Baked Chicken in Parchment Paper is covered in a compound butter spread then baked until tender and juicy in a parchment paper bag.
Course Main Dish
Cuisine American
Keyword easy meals
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Servings 6 servings


  • parchment paper
  • 9 x 13 baking dish


  • 5-6 pound whole chicken with giblets removed
  • 4 Tbs unsalted butter softened
  • 2 Tbs fresh herbs I used basil and Greek oregano, chopped
  • 1 Tbs sea salt and black pepper


  • Preheat the oven to 350 degree.
  • Measure the parchment paper for the size of the baking dish then double it over.
  • Remove the chicken from the packaging, making sure to remove the giblets, and drain any liquid from the cavity.
  • Place the chicken in the baking dish.
  • Add the softened butter, fresh herbs, and minced garlic to a small dish and stir together.
  • Pull the skin of the chicken up and take half of the butter mixture, and spread it under the skin. Place the skin back down and rub the other half of the butter all over the top of the chicken. Sprinkle with sea salt and pepper.
  • Fold the other half of the parchment paper over the top of the chicken, then tuck the ends in. Fold the excess together and fold in the sides to create a bag.
  • Place in the oven and bake for 2 hours.
  • Remove the chicken from the oven. With a pair of scissors, carefully cut away the top piece of parchment paper.
  • Take a baster and squirt the juices over the top a few times, then place back into the oven for 30 minutes more.
  • Remove the chicken from the oven, remove the twine and slice. Enjoy!


Tips for making Baked Chicken in Parchment Paper:
  • I did use kitchen twine to bring the legs of the chicken together, but if you do not have twine you can skip this step OR you can even take the steps to truss your chicken.