Raw, frozen chickens are available in the meat sections of most supermarkets. Frozen chickens are normally less expensive than fresh chickens and, if prepared properly, they can taste just as good. One of the drawbacks of buying frozen chickens is the extra preparation time. Always fully thaw your frozen chicken beforehand to ensure even cooking. However, if you are short on time and can only partially thaw your chicken, you can start the cooking process early.
Preheat your oven to 350 degrees Fahrenheit.
Prepare your partially frozen chicken with your normal seasonings, marinades and sauces and place it in an oven-safe baking dish.
Place your chicken in the oven and bake it at 350 degrees Fahrenheit.
Use a meat thermometer inserted into the thickest part of the chicken to determine when the meat is thoroughly cooked. According the U.S. Department of Agriculture, poultry must reach an internal temperature of 165 degrees Fahrenheit. A whole, fresh chicken weighing approximately 5 lbs. would take 2 hours to cook. Fully-frozen chickens will take 50 percent longer to cook. Those that are partially frozen will fall somewhere in between.
Use a microwave or submerge your chicken in cold water to speed up the thawing process.
Do not cook a partially-frozen chicken in a slow cooker or in the microwave, where long cooking times can lead to the growth and spread of harmful bacteria.