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Split roasted chicken on wood plank

1919 Oven Planked Chicken Recipe

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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

Units Scale
  • 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

  1. Soak the wooden plank in water for at least 1 hour, weighing it down to keep it submerged. Preheat oven to 450°F.
  2. 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.
  3. Remove the plank from water and pat completely dry. Lightly butter the surface of the plank.
  4. Split the chicken down the backbone and press flat. Pat dry with paper towels and season generously with salt and pepper on both sides.
  5. Place the chicken in the center of the prepared plank, skin side up. Sprinkle with additional salt and pepper.
  6. Spread the herb butter mixture evenly over the entire surface of the chicken, covering both the skin and any exposed meat.
  7. Place the plank on the middle oven rack with a sheet pan on the rack below to catch any drips.
  8. 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.
  9. Remove from oven and let rest on the plank for 10 minutes before serving. Serve directly on the plank for an impressive presentation.

Equipment

Notes

  • 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.

Nutrition

  • Serving Size: 7 ounces
  • Calories: 285
  • Sugar: 0g
  • Sodium: 210mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 32g
  • Cholesterol: 130mg

Find it online: https://recipe-rewind.com/oven-planked-chicken-recipe-from-1919/

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