Whole Roasted Chicken 🐔
Summary
Roast chicken was a staple recipe when I was growing up and then when I had my own children and family it was a staple recipe in my home as well. My mom used to work as a waitress five to six nights a week and she would always make us dinner before she went to work. She would make us a roast chicken at least once a week, sometimes she would leave it for us to eat while she was at work, and other times we would eat roast chicken all together on Monday nights which was one of her days off. This was a dinner we always looked forward to and you can serve it with so many different side dishes and it’s like a brand new meal. Perfecting roast chicken is the hallmark of family and motherhood; once you have this easy recipe down you can feed your family effectively, affordably, and deliciously. Let’s make it!!!!
Here is how your chicken will look when it comes out of the oven. Just a simple bow to keep the legs together and the celery and onions inside the cavity to keep the chicken moist. Look how golden brown this chicken turned out. The crisp outside skin and the juicy inside meat will make for a delicious meal for the family.
I chose to serve with roasted potatoes and made a gravy with the drippings. Rice is also a family favorite with this meal.
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👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
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🤔 Common Questions
Keep uncovered for a crispy brown skin.
Yes, just cut in small pieces so they cook evenly.
Whole Roasted Chicken 🐔
Ingredients
Method
- Clean the Roaster in the sink with water & wash the outside & the inside cavity of the chicken. Remove and discard the giblets located inside the cavity.
- Pat the Chicken down with paper towels and bring the roaster to room temperature by setting on counter before prepping. No moisture = crispy skin!
- Chop the lemon in quarters, the whole bulb of garlic in half, and roughly chop an onion into quarters. Stuff the cavity of the chicken with the lemon, garlic, and onions.
- Place the roast chicken in a cast iron skillet & drizzle olive oil all over. Rub & pat the oil into the skin on the front and back of the chicken.
- Season both sides of the chicken with kosher salt, pepper, garlic powder, Italian seasoning, & paprika.
- Tie the legs closed shut of the chicken with butcher twine. I just make a simple bow (like tying a shoe)
- Roast in the bottom third of the oven at 400° for 15 minutes per lb. of chicken.
- The temperature of the chicken should be 180° measured in the thickest part of the chicken (the breast) before removing.
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Nutrition
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