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Juicy Roasted Chicken

This roasted chicken is perfectly seasoned and cooked just the way my grandmother used to make it. The method used in this recipe results in the juiciest chicken! We loved to nibble on the celery after it was cooked.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 386.6 kcal

Equipment

  • 1 Roasting pan
  • 1 Instant-Read Thermometer Crucial for ensuring safe internal temperature
  • 1 Chef's knife For preparing celery and butter
  • 1 Cutting Board For safe and hygienic preparation
  • 1 Aluminum Foil For resting the chicken

Ingredients
  

Main

  • 1 3 pound whole chicken, giblets removed
  • salt and black pepper to taste
  • 1 tablespoon onion powder or to taste
  • ½ cup butter
  • 1 stalk celery leaves removed

Instructions
 

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Cut celery into 3 or 4 pieces; place in the chicken cavity. Dotdash Meredith Food Studios
  • 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). Dotdash Meredith Food Studios
  • 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

Notes

For truly juicy results, ensure your chicken is at room temperature before roasting; this promotes even cooking. Pat the skin thoroughly dry before seasoning to encourage a wonderfully crispy exterior. While butter provides richness, consider infusing it with fresh herbs like thyme or rosemary, and a squeeze of lemon zest for a brighter flavor profile. Placing the chicken on a V-rack within the roasting pan allows for better air circulation, ensuring uniform browning on the bottom. Do not skip the resting period covered with foil; this crucial step redistributes juices, preventing dry meat. For a simple pan sauce, deglaze the roasting pan with a splash of white wine or chicken stock after removing the chicken, scraping up all those flavorful bits. Always rely on an instant-read thermometer for accurate doneness (165°F/74°C in the thickest part of the thigh) to avoid both undercooked risks and dry, overcooked poultry.