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Roast Chicken

Simple, flavorful, easy.
Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6

Equipment

  • Roasting Pan
  • Instant Read Thermometer

Ingredients

  • 3 pound whole chicken giblets removed
  • salt & pepper, to taste
  • onion powder, to taste
  • 1 stalk celery, leaves removed
  • 1/2 cup butter

Instructions

  • Preheat the oven to 350 F (175 degrees C).
  • For a crispy skin, dry the bird with a paper towel before seasoning.
    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.
  • HOW TO STORE LEFTOVER CHICKEN
  • Allow your leftover roast chicken to cool completely, then store it in an airtight container in the refrigerator for up to four days. Reheat thoroughly in the oven or in the microwave.

Notes

This recipe starts with a 3-pound whole chicken. If your bird is larger or smaller, you'll need to adjust the recipe.
If you don't have a roasting pan you can use a broiler pan.  Simply place the bird on the rack on top of the broiler pan.  You can also use a rimmed sheet pan with a rack on top of that.
If you don't have a rack, take some aluminum foil and crumple it up into a ring small enough to fit under the bird.
Once the bird is done, collect the juices, remove the fat and use the juices as a base for gravy.
For extra flavor, mix your seasonings with butter and rub that under the skin.