Juicy Roasted Chicken
This juicy roasted chicken recipe guarantees a tender, flavorful dinner with minimal effort. Perfect for special occasions or easy weeknight meals, it delivers restaurant-quality results you'll love!
Ingredients
- 1 (3-pound) whole chicken, giblets removed
- Salt and black pepper, to taste
- 1 tablespoon onion powder, or to taste
- 1/2 cup butter
- 1 stalk celery (leaves removed)
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the chicken from its packaging and pat it completely dry with paper towels. Remember: dry skin equals crispy skin!
- Place the chicken in a roasting pan. Generously season the entire bird—inside the cavity and out—with salt, black pepper, and onion powder to taste.
- Fill the chicken cavity with 3 tablespoons of butter and scatter dollops of the rest over the skin. This will ensure a buttery, golden-brown crust and rich flavor throughout.
- Cut the celery into 3-4 pieces and place them in the chicken cavity. It adds a hint of sweetness and moisture as the chicken cooks.
- Roast the chicken uncovered in the preheated oven for about 1 hour and 15 minutes. You’re looking for a gorgeous golden-brown skin and for the juices to run clear when you pierce the thickest part of the thigh with a knife.
- For accuracy, use an instant-read thermometer: the internal temperature of the thigh should reach 165°F (74°C).
- Remove the chicken from the oven and baste it generously with its drippings for extra moisture and flavor.
- Cover the chicken loosely with aluminum foil and let it rest for 30 minutes. This is a crucial step to ensure the meat stays juicy.
- Carve, serve, and enjoy your homemade roasted chicken!
Notes
Roasting a whole chicken at home requires almost no effort and very few ingredients. The most important thing to know is: 'Dry skin is crispy skin.' Make sure you get the skin nice and dry with a paper towel before you season the chicken. Don't forget to season the inside as well as the outside. If you don't have a roasting pan, that's totally fine. A simple baking sheet with a rack on top works too. To prevent the wings from burning, tuck them under the bird before roasting.