This planked chicken recipe delivers tender, butter-basted meat with earthy mushrooms and aromatic herbs in under an hour using a single wooden plank. The oven method produces succulent chicken with a subtle woody essence that modern roasting pans simply cannot replicate.
Planking transforms ordinary chicken into an elegant presentation worthy of Sunday supper. The wooden plank acts as both cooking vessel and serving board, infusing each bite with delicate cedar notes while keeping the meat impossibly moist. I've tested this technique with different woods, and nothing compares to the authentic flavor cedar brings to poultry.
The Kitchen Table in a Changing World
The armistice bells had rung on November 11, 1918, but peace felt fragile in American kitchens throughout 1919. Four million soldiers flooded home to find scarce jobs and wages that couldn't stretch far enough. The cost of living had nearly doubled since 1916, making butter a luxury worth savoring after years of wartime substitutions with lard and cottonseed oil. That summer, strikes paralyzed steel mills and meatpacking plants while racial tensions erupted into violence across more than twenty cities.
Yet kitchen windows stayed open despite the turmoil, letting in the tinny sound of Victrolas playing ragtime while herb gardens flourished in backyard victory plots that families refused to abandon. Women who had tasted independence working in factories and offices during the war weren't about to surrender it entirely, even as society pushed them back toward domestic life. The bob haircut became their quiet rebellion.
Plank cooking represented this peculiar moment of looking backward and forward simultaneously. The technique descended from Indigenous peoples who had roasted fish and game on cedar boards over open fires for generations.
By 1919, culinary schools were teaching the refined oven method in home economics classes that promoted "American" cooking built on beef, butter, and simple seasonings. This recipe stretched a modest amount of butter across an entire chicken, letting fresh parsley and a whisper of lemon do the heavy lifting. Resourcefulness dressed up as elegance.
What Makes This Planked Chicken Special
1919 Oven Planked Chicken Recipe
This vintage oven planked chicken recipe from 1919 features tender roasted chicken infused with herb butter and lemon. The wooden plank creates an elegant presentation while keeping the meat impossibly moist. Simple, refined, and utterly timeless.
- Total Time: 1 hour
- Yield: 4-6 servings 1x
Ingredients
- 1 young chicken (3-4 pounds), split
- 1/3 cup butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon onion, minced
- 1/2 clove garlic, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 untreated cedar or hardwood plank
Instructions
- Soak the wooden plank in water for at least 1 hour, weighing it down to keep it submerged. Preheat oven to 450°F.
- In a medium bowl, cream 1/3 cup softened butter until smooth. Add the finely chopped parsley, minced onion, minced garlic, and lemon juice. Mix until well combined to create the herb butter.
- Remove the plank from water and pat completely dry. Lightly butter the surface of the plank.
- Split the chicken down the backbone and press flat. Pat dry with paper towels and season generously with salt and pepper on both sides.
- Place the chicken in the center of the prepared plank, skin side up. Sprinkle with additional salt and pepper.
- Spread the herb butter mixture evenly over the entire surface of the chicken, covering both the skin and any exposed meat.
- Place the plank on the middle oven rack with a sheet pan on the rack below to catch any drips.
- Roast in the hot oven for 40-50 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is deeply golden brown.
- Remove from oven and let rest on the plank for 10 minutes before serving. Serve directly on the plank for an impressive presentation.
Equipment
11″ x 5″ Cedar Planks For Grilling and Baking Meats
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ThermoPro TP826 500FT Wireless Meat Thermometer
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- If you cannot find a young chicken, any 3-4 pound whole chicken works well. Larger chickens may require additional cooking time.
- Ensure your wooden plank is untreated and specifically sold for cooking purposes.
- The plank can be reused 2-3 times with proper care.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Poultry
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 7 ounces
- Calories: 285
- Sugar: 0g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 130mg
How to Make Perfect Planked Chicken
Recipe Variations
Frequently Asked Questions
Cedar planks are traditional and impart the most distinctive flavor, but any untreated hardwood plank works. Ensure your plank is specifically sold for cooking and contains no chemical treatments or finishes. Planks labeled for grilling work equally well in the oven.
Yes, chicken breasts, thighs, or leg quarters work beautifully with this method. Reduce cooking time to 25-35 minutes depending on the size of your pieces. Bone-in pieces maintain more moisture than boneless cuts.
If your plank is new or has been stored dry, soaking is essential to prevent burning. Planks that have been used once and stored with residual moisture may only need a quick 15-minute soak.
Pierce the thickest part of the breast with a knife. The juices should run completely clear with no pink tinge. The leg should wiggle easily in its socket when you move it.
Yes, cedar planks can be reused 2-3 times if cleaned gently after each use. Rinse with hot water only (no soap), scrub lightly, and allow to air dry completely. Discard planks that are heavily charred or splitting.
Proper soaking is key. If your plank does begin to smoke, place a sheet pan with about 1/4 inch of water on the rack below to catch any drips and add moisture to the oven.
The chicken should be roasted fresh for best results, but you can prepare all components (herb butter, sautéed mushrooms, piped potatoes) up to 24 hours ahead. Assemble and roast just before serving.
While the plank provides unique flavor and presentation, you can achieve similar results using a cast-iron skillet or heavy baking dish. You'll miss the subtle woody essence, but the herb butter technique will still create delicious chicken.
Ensure you're using a truly hot oven (at least 425°F). Pat the chicken skin completely dry before applying the herb butter, as moisture prevents crisping. If needed, run the finished chicken under the broiler for 2-3 minutes.
The scent of butter and herbs fills your kitchen the moment this chicken starts roasting. Does this remind you of Sunday dinners at your family's table? I'd love to hear about your traditions in the comments!
If you make this planked chicken recipe, please leave a rating and review!
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