Roast chicken is supposed to be easy. It’s not like you need new technology or fancy schmancy ingredients. It’s one of the basics and cooks have been roasting birds for, like, forever. With that being said, this roasted chicken recipe is just like the my grandmothers used to make it. This method results in the juiciest chicken! We loved to nibble on the celery after it was cooked.
Here’s a quick run down that are explained further on how to make the best juicy roasted chicken;
Ingredients
- 1 (3 pound) whole chicken, giblets removed
- Salt and black pepper to taste
- 1 tablespoon onion power, or to taste
- 1/2 cup butter or margarine
- 1 stalk celery, leaves removed
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place the chicken in a roasting pan, season generously inside and out with onion power, salt and paper. 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.
Step 3
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).
Step 4
Remove from the oven and baste with drippings. Cover with aluminum foil and allow to rest for about 30 minutes before serving.
Time it should take you to prepare this juicy roasted chicken;
Prep time
15minutes
Cook time:
1 hour -15 minutes
Additional time:
30 minutes
Total time:
2 hours
Severing: 6
