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Roasted Chicken

Course Main Course
Cuisine American
Servings 4 Servings

Equipment

  • Roasting Pan with Rack

Ingredients
  

Chicken and Seasonings

  • 5-6 pound Roasting Chicken, giblets removed
  • 1 tsp Salt, divided
  • 1/2 tso Pepper, divided
  • 1/2 tsp Garlic Powder
  • 1 tbsp Avocado Oil

Aromatics

  • 1 small Apple, cored and cut into 8 pieces
  • 1 sprig Fresh Rosemary
  • 1 small Onion, quartered
  • 1 leaf Bay Laurel
  • 1 stalk Celery, cut into 1 inch pieces

Instructions
 

  • Preheat oven to 325 degrees.
  • Prepare a roasting pan with a roasting rack to elevate the chicken while it cooks.
  • Rinse the chicken, making sure the cavity is free of giblets, necks, etc. and pat dry. Make sure the chicken is very dry, this will help the skin crisp as it cooks.
  • Combine aromatics in a microwave safe bowl and add 1/4 cup water. Microwave on high for 2 minutes. Remove from microwave and allow to cool while proceeding with next steps.
  • Season the cavity of the chicken generously with 1/2 tsp salt.
  • Drain any excess water from the aromatics and place inside the cavity.
  • Using cooking twine, bind the legs of the chicken together. Fold the wings back and tuck under the bird to prevent the tips from burning while cooking.
  • Place the chicken on the rack in the roasting pan. Brush with the avocado oil, and season with the remaining salt, pepper and garlic powder - or a seasoning blend of your choosing.
  • Roast chicken at 325 for 2.5 hours or until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees. Thigh will wiggle easily and juices will run clear.
  • Remove the chicken from the oven and allow to rest for 15 minutes before carving.
Keyword Chicken, Roast Chicken