Oven Roasted Whole Chicken
How to cook a whole roasted chicken in the oven to get that crispy skin but a moist, flavor-packed chicken for that family meal any day of the week.
Ingredients
- 6 Pound Whole Chicken
- 2 Stalks Celery Ends cut and cleaned
- 3 Whole Carrots Cleaned level skin on
- 1 Small Onion Peeled and quartered
- 2 Cups Chicken Broth
- Black Pepper To taste
- Seasoning Salt To taste
- Parsley Flakes To taste
- Garlic Powder To taste
Instructions
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Preheat Oven to 400℉
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In a 9x13 baking dish add the carrots, celery, and onion. Set baking dish aside.
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Clean the inside of the chicken out. Rinse with cold water. Pat the skin dry with a paper towel. Place the chicken on top of the carrots, celery, and onion breast side up.
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Add butter onto the chicken and inside as well. Then season to your liking.
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Tent the chicken with foil (see post) and place into the oven
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After 1 hour and 30 minutes remove the foil from the chicken and continue roasting until internal temperature reaches 165℉ This could take up to 2 hours or longer depending on the size of your chicken.
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Once the internal temperature of the chicken reaches 165℉ remove from oven and let sit uncovered for 10 minutes.
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Carve the chicken and enjoy.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
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