Cook time
45-50 minutes
This is a great way to cook a whole chicken. You will have plenty of leftovers for making dishes for another meal as well.
Categories
Recipe by
Andrea Love & Ashley Wenke
Ingredients
- Whole chicken, rinsed and patted dry
- 1 tablespoon olive oil or butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ onion, quartered
- 2 stalks celery, halved
- 1-2 carrots, halved
- 2 cloves garlic
Directions
- Heat oven to 425.
- Make sure to remove any giblets that may be in the cavity.
- Fill the cavity with the onion, celery, carrots, garlic.
- Tuck the wings under and tie the legs together with kitchen twine.
- Rub the chicken with olive oil and sprinkle with salt and pepper.
- Set the chicken breast side down on a baking rack in a roasting pan.
- Put the chicken in the oven and cook for 45-50 minutes or until the internal temperature is 165 at the thickest part of the thigh.
- If you want crispy skin, flip the chicken over and broil 2-3 minutes. Keep a close eye on it because it can burn very quickly.
- Let rest for 10-15 minutes before serving.
- Save the pan drippings for gravy or to help start chicken stock.
Recipe Safety: As cooking and baking skills differ, Choose Iowa and IDALS cannot guarantee the success, accuracy or safety of any recipe or experience. Choose Iowa and IDALS does not provide any assurance and cannot accept any responsibility related to recipes or any outcomes.