This roasted chicken recipe is the way my grandmother used to make it. This method results in the juiciest chicken! We loved to nibble on the celery after it was cooked.
How to Roast a Chicken
Roasting a whole chicken at home is easier than it seems. You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:
Roasted Chicken Ingredients
These are the ingredients you’ll need to make the juiciest roast chicken recipe of your life:
· Chicken: This recipe starts with a 3-pound whole chicken. If your bird is larger or smaller, you’ll need to adjust the recipe.
· Seasonings: This roasted chicken is simply seasoned with salt, black pepper, and onion powder.
· Butter: Butter (or margarine, if you prefer) locks in moisture and gives the seasonings something to adhere to.
· Celery: Stuff the chicken cavity with celery for subtle vegetal flavor. Plus, the celery will release even more moisture as the chicken cooks.
How to Roast a Chicken Step-By-Step
Here’s a very brief overview of what you can expect when you make homemade roasted chicken:
1. Season the chicken inside and out.
2. Add the butter to the chicken and the pan.
3. Stuff the cavity with celery.
4. Bake until the chicken is fully roasted.
How Long to Roast a Chicken
In an oven preheated to 350 degrees F, a 3-pound whole chicken should be completely cooked in a little more than an hour. You’ll know it’s done when the meat is no longer pink at the bone, the juices run clear, and an instant read thermometer inserted into the thickest part of the thigh (near the bone) reads 165 degrees F.
Ingredients
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder, or to taste
- ½ cup butter or margarine
- 1 stalk celery, leaves removed
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of remaining butter on the outside of chicken. Cut celery into 3 or 4 pieces; place in the chicken cavity.
- Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove from the oven and baste with drippings. Cover with aluminum foil and allow to rest for about 30 minutes before serving.
Nutrition Facts (per serving)
| 423 | Calories |
| 32g | Fat |
| 1g | Carbs |
| 31g | Protein |