Roasted Whole Chicken
How to roast a whole chicken for a simple, satisfying and easy weeknight dinner that impresses.
Prep Time 5 minutes mins
Cook Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American
Roasting pan
Baster/large spoon
- 1 3-4 pound chicken giblets removed
- 1 tsp onion powder
- salt and pepper to taste
- 4 tbsp unsalted butter or olive oil
- 1 stalk celery
Preheat the oven to 350°F.
Place the chicken on a roasting pan with sprnikle inside and out with onion powder, salt, and pepper. Place 3 tablespoons of butter inside the chicken cavity, along with the celery stalk, broken into pieces.
Cut the remaining 1 talbepsoon butter into small pieces and arrange them all over the top of the chicken.
Roast for 1:15, until the juices run clear and the meat registers 165°F on an instant-read thermometer. Remove the chicken from the oven, tent with alumum foil and rest for 30 mintues before slicing.
Keyword Roasted chicken, Roasted whole chicken