Roasting a whole chicken is not only easy, but it’s inexpensive and it makes a terrific dinner for the family. I find that you can stuff nearly anything in the cavity of the chicken to add tons of flavor.
This easy roasted chicken recipe will make plenty to feed a family of 4 to 6. You can serve the roasted vegetables with it, or use them along with the leftover chicken carcass to make a delicious stock.
| Servings | Prep Time |
| 6 people | 10 Minutes |
| Cook Time |
| 1-1/2 Hours |
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This easy roasted chicken recipe will make plenty to feed a family of 4 to 6. You can serve the roasted vegetables with it, or use them along with the leftover chicken carcass to make a delicious stock.
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Ingredients
- 1 Whole chicken
- Fresh rosemary
- Fresh Thyme
- 6 Cloves garlic
- 4 Carrots
- 2 Onions yellow
- 4 Ribs Celery
- 2 Tbsp Butter melted
- Salt
- Black pepper
Servings: people
Instructions
- Preheat your oven to 425 degrees F. Pat the chicken dry with paper towels, Remove the giblets from inside the chicken cavity. In the cavity add salt, pepper, one quartered onion, garlic, and a sprig of rosemary and thyme. Tie the legs together with butcher's string. Brush the entire chicken with melted butter, then season generously with salt and pepper.
- In a roasting plan make a single layer of carrots, celery, one quartered onion, two sprigs of rosemary, and four sprigs of thyme. Place the chicken directly on top of the layer and place in the oven. Roast, uncovered, for about 1 and 1/2 hours, or until juices from thigh run clear.
Recipe Notes
Adapted from Ina Garten's "Perfect Roast Chicken Recipe."
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