This recipe delivers a perfectly roasted chicken, bursting with flavor and juicy tenderness – just like grandma used to make! The secret to this succulent bird? Seasoning and a touch of celery magic.
Even if you’re a beginner cook, you can achieve restaurant-worthy results with this easy roasted chicken method.
Roasting a Chicken: Easier Than You Think
Don’t be intimidated by the idea of roasting a whole chicken. It’s a straightforward process that yields impressive results. We’ll provide a detailed recipe with ingredient amounts and instructions below, but here’s a quick overview:
- Gather your ingredients: The key players are a 3-pound chicken (adjust for size variations), salt, pepper, onion powder, butter, and celery.
- Seasoning is key: Season both the inside and outside of the chicken cavity generously.
- The Celery Trick: Stuff the cavity with celery for subtle flavor and added moisture as it cooks.
- Bake to Perfection: Roast the chicken until fully cooked through.
Perfect Timing: How Long to Roast a Chicken
A 3-pound chicken should take about 1 hour and 15 minutes to roast completely in a preheated 350°F (175°C) oven. Signs of doneness include:
- No pinkness remaining near the bone
- Clear juices run when the chicken is pierced
- An instant-read thermometer inserted into the thickest part of the thigh (near the bone) reads 165°F (74°C)
Top Tips for the Tastiest Roasted Chicken
- Crispy Skin Starts Dry: Pat the chicken skin dry with paper towels before seasoning for maximum crispiness.
- Double the Flavor: Season the inside cavity as well as the outside. For extra oomph, consider adding butter under the skin.
- Roasting Pan? Not Required: A simple baking sheet with a rack works just fine.
- Wing Protection: Tuck the wings underneath the chicken to prevent burning during roasting.
The Perfect Sides for Your Roast Chicken
Explore our collection of “Best Side Dishes for Chicken, No Matter How You Cook It” to find delicious accompaniments for your roasted chicken. Here are a few ideas to get you started:
- Simple Broccolini
- Garlic Mashed Potatoes
- Roasted Butternut Squash
Storing Leftovers
Let leftover roasted chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly in the oven or microwave.
The Gravy Magic (Optional)
Don’t let those delicious pan drippings go to waste! Here’s a simple guide to turn them into a flavorful gravy:
- Make a Roux: After removing the cooked chicken, whisk together some of the drippings with flour in the roasting pan over medium heat. This roux will thicken the gravy.
- Deglaze the Pan: Once the roux is golden, slowly whisk in chicken broth, scraping up any browned bits stuck to the bottom of the pan. This deglazing step incorporates all the flavorful bits for an extra depth of flavor.
- Simmer and Season: Bring the mixture to a simmer and cook until it reaches your desired gravy consistency. Season with salt and pepper to taste.
Carving Tips for Presentation
For an impressive presentation, carve your roasted chicken like a pro!
- Let it Rest: Allow the chicken to rest for 30 minutes after roasting. This allows the juices to redistribute throughout the meat, making it easier to carve.
- Separate the Legs and Thighs: With a sharp knife, cut through the hip joint to separate the legs and thighs from the breast.
- Remove the Legs and Thighs: Then, using a carving knife, cut through the leg joint to separate the drumstick and thigh. Repeat on the other side.
- Carving the Breast: Place the breast on its side and carefully slice downward along the breastbone to remove each breast half. Then, slice the breast meat against the grain into thin pieces.
With these tips and this delicious recipe, you’re well on your way to becoming a roast chicken pro!
Nutritional Information (per serving, assuming a 3-pound chicken with skin)
- Calories: 450-550
- Fat: 35-45g (of which saturated fat: 10-15g)
- Carbs: 5-10g
- Protein: 40-50g
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