Frozen Chicken? No Problem! Here’s How I Cook It!

Pulled a whole frozen chicken out of the freezer last minute and didn’t want to wait hours for it to thaw. Threw it straight into the oven at 350°F, breast side up in a roasting pan. After about 45 minutes, I managed to pull out the giblets with tongs and stuffed the bird with lemon and rosemary. Gave it a quick rub with olive oil, salt, and pepper. It took close to three hours for a 5-pound chicken, but I made sure to check the internal temp with a meat thermometer—165°F is the magic number. Cranked the oven up to 450°F for the last 20 minutes to get the skin crispy. Let it rest for about 10 minutes before carving. No pink meat, no red juices—just cooked through. If you’re dealing with chicken breasts or drumsticks, I always season before freezing. Makes things easier when you’re in a rush. For breaded breasts, I use mustard to help the breadcrumbs stick, then bake at 425°F for about 35 minutes. Always check the temp, and don’t use a slow cooker for frozen chicken. That’s just asking for trouble. #chickencooking #kitchenhacks #foodprep #cookingtips #Food #Cooking