My grandma used to make roasted chicken in the manner described in this recipe. The juiciest chicken is produced with this technique. The sautéed celery was delicious to snack on.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
Ingredients
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder, or to taste
- ½ cup butter or margarine
- 1 stalk celery, leaves removed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of remaining butter on the outside of chicken. Cut celery into 3 or 4 pieces; place in the chicken cavity.
- 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. 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 and allow to rest for about 30 minutes before serving.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 7 g |
| Sodium | 662 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe call for 1 hr 15 mins for a 3lb bird. 25 mins per pound for chicken. Hence if you have more than than that like I do, (5lb) cook time is 2hr 5 mins. Some people need to go back to school or let their kids reteach them
Remember people, cooking times WILL very due to the size for your bird. 3lb bird should be done roughly 1hr and 15min. If not then cook it longer until the juices are clear. This is NOT a no brainer.
My chicken came out so juicy the celery add moisture to my chicken I baked for 1hr 55 mins at 350 I recommend this recipe
This web page needs to be fixed. I’m not sure why it’s still like this after all of the comments complaining about the cooking time. And for the video not to match the actual recipe is unacceptable. A 75 degree cooking difference between the video and the written recipe is a recipe for disaster.
For those who are having a problem with cooking time – It always seems to help if I start with the meat at room temperature. My 4 lb chicken even at room temperature still took 1-1/2 hours. I used poultry seasoning outside and in. I sliced garlic and put it under the skin with the butter. Inside I used 1/4-1/2 lemon, a quarter onion, a stalk of celery and a cut up carrot along with some fresh thyme sprigs. Cut up potatoes and carrots and placed around the chicken. Amazing smell, flavor and juiciness. On the rotation! Leftovers used for chicken noodle soup. Mmmm!
I started using this recipe during COVID lockdown and I haven’t stopped. It is so juicy, crunchy and easy!!! Delores
I added much more spice than the recipe called for, stuffed the bird with butter and an onion, and at almost 5 lbs, it takes an hour and 45, but it always turns out great.
This was fantastic!! My family gave it a 10/10. I used seasoning salt and I also cooked it at 450F for the first 10-15 mins and then turned it down to 350- crisped the skin right up! Definitely a keeper !
Awesome flavours, I’ve got a big organic chicken and it took 2 hours to cook, great and simple recipe!
Hard to believe something so easy could be this delicious… deep flavor that won’t have that picky person saying “it’s too spicy”
Really crispy and juicy! Cooked about 2 hours for a five pound bird.
I made it exactly as written. It was surprisingly good for an uncomplicated preparation. My bird was a little more then 3-1/2 lbs and the cooking time worked just fine. Next time I would add a half onion and a half lemon to the cavity. Just using celery was good and the meat was juicy but the flavor was a little bland. I forgot to take a picture before I carved it up but it looked really pretty.
This recipe is wonderful! I took others advice and added both garlic powder and garlic cloves. I also put an onion in the cavity with the celery. I roasted at 425 for 1.5 hours and it was perfect!!!
I let my bird cook for 2 hours. I also fed it 2 tablespoons of minced garlic and one large onion. Additionally I drizzled olive oil after lathering with butter.
Magical. I’m not a good cook, and I’ve never done a whole chicken because I assumed I’d mess it up. This did take closer to 2 hours, my chicken was 4lbs, you do have to adjust the time to the weight of chicken. But this chicken is fall-off-the-bone succulent. I now have a meal I can invite people over for.
Followed exactly as written except for celery (not our thing) but added thyme internally. Juicy delicious! Made a 5 lb chicken….doubled the spices adding garlic powder as well. Cooked at 350 until internal was @ 165. Served with garlic mash’d taters & Sierra Nevada Pale Ale… and it was a hit!
This was delicious!! Thank you! It was my first time making a whole chicken and it was simple. Thank you!
Even though I left the chicken in longer than I had planned, the meat was very tender & tasty. I loved the skin too. I hardly ever eat the skin because it is rubbery & disgusting. This was crispy !
Juicy, tender, full of flavor!
I made this last weekend. Easy peasy. Setting the oven at 425 worked great in my convection oven but I did cover the bird after about 40 minutes to keep it from browning further and I lowered the temp to 400. It was done in one hour, looked beautiful, juicy/moist and tasted great! I’m making it again this week for family dinner.
I made it just like the recipe states and although it was juicy it was so bland we barely ate any of it that night, ended up using the rest for soup the next night. I made it a second time but this time added garlic powder, onion powder, poultry seasoning, cajun seasoning and paprika, I also used sliced onions and celery in the bird, it turned out way better than the first time.