About the Recipe
Who doesn’t love a juicy whole roasted chicken with perfectly seasoned pieces, crispy skin, and juicy meat? We make roasted chicken all the time because even our pickiest child will eat it. The chicken pairs well with potatoes and roasted vegetables for a complete meal. Roasted chickens are so versatile you can serve them for a family cookout or serve them up on a chilly weeknight to warm cold bodies, the possibilities are endless.
Ingredients
1 (3-5 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon Italian seasoning
2tbls Olive Oil
2 stalk of celery, leaves removed and coarsely chopped
2 Carrots peeled and coarsely chopped
1 medium onion largely diced
4 cups chicken broth divided
Preparation
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan; season generously inside and out with seasonings. Cut celery, carrots, and onions and place them in the chicken cavity. Place the remaining celery, carrots, and onions into the roasting pan.
Add 1 cup of chicken broth to the bottom of the pan and add more broth as needed throughout the cooking process
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 to 2hrs and 15mins depending on the size. 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 for 30 minutes before serving to absorb the juices.