There’s just something about the aroma of a perfectly roasted chicken wafting through the house that feels like a warm hug on a chilly evening, isn’t there? Maybe it’s the crispy skin or the juicy, tender meat that makes me think of Sunday dinners at grandma’s house—ah, nostalgia! This oven-roasted chicken recipe might just redefine your comfort food cravings, or maybe it won’t, but who cares when it tastes this good?
Steps
- Preheat your oven to 425 degrees F (220 degrees C) for a crispier skin. Pat the chicken dry with paper towels to ensure the skin becomes crispy.
- Season the whole chicken, both inside and out, with salt, black pepper, and onion powder. For added flavor, carefully rub butter under the skin and all over the exterior.
- Place a few stalks of celery inside the chicken cavity. This will infuse a subtle vegetal flavor and add moisture during cooking.
- Position the chicken on a baking sheet with a rack or in a roasting pan. Ensure the wings are tucked under to prevent burning.
- Roast the chicken uncovered in the preheated oven for about 50 to 60 minutes. The chicken is done when the meat near the bone is no longer pink, juices run clear, and a thermometer reads 165 degrees F at the thickest part of the thigh.
Ingredients
- 1 whole chicken (approximately 3 pounds)
- Salt, to taste
- Black pepper, to taste
- Onion powder, to taste
- Butter, for coating and flavor
- 1 stalk of celery (or more if preferred), for stuffing the cavity
FAQ
- How do I ensure my roasted chicken has crispy skin?
- To achieve crispy skin, make sure the chicken’s skin is thoroughly dried with a paper towel before seasoning. This helps the skin become crispy during roasting.
- What should I do if I don’t have a roasting pan?
- You can use a simple baking sheet with a rack on top as an alternative to a roasting pan. This setup allows the heat to circulate around the chicken, ensuring even cooking.
- At what temperature should I roast the chicken for crispy skin?
- For a crispier skin, you can roast the chicken at a higher temperature. Preheat the oven to 425 degrees F (220 degrees C) and bake the chicken uncovered until it is no longer pink at the bone and the juices run clear, approximately 50 to 60 minutes.
- How do I store leftover roasted chicken?
- Once your roasted chicken has cooled completely, store it in an airtight container in the refrigerator for up to four days. Reheat it thoroughly in the oven or microwave before serving.
- Can I add additional flavors to the roasted chicken recipe?
- Yes, you can personalize the recipe by adding ingredients like garlic and thyme, or by using two stalks of celery instead of one. Consider mixing butter with additional seasonings under the skin for extra flavor.
Tips
- Ensure the chicken skin is thoroughly dried with a paper towel before seasoning to achieve a crispy texture.
- Season both the inside and outside of the chicken, and consider placing butter under the skin for enhanced flavor.
- If a roasting pan is unavailable, use a baking sheet with a rack to achieve similar results.
- Tuck the wings under the chicken to prevent them from burning during roasting.
Equipment
- Instant-read thermometer – To ensure the chicken is cooked to the correct internal temperature.
- Roasting pan or baking sheet with a rack – For roasting the chicken. If you don’t have a roasting pan, a baking sheet with a rack is recommended.
