I love my mama for many reasons, but one of the top three reasons HAS to be that I can call home at any time, day or night, tell her I need comfort food, and know that she’s going to whip up a roast chicken with stuffing, mashed potatoes…the works. Nothing says comfort food to me like this does.
I’ve always been a little intimidated by the idea of roasting a chicken, even though I’ve heard how easy it is. And I heard right. It was a cinch, and SO good. Only problem is…I had a minor medical issue the day before and was on a painkiller or two while I prepared the chicken….and I roasted it….upside down. Honestly, this didn’t affect the chicken much except that the breast skin wasn’t crispy (because it was face down in the pan). It did, however, affect my pride. A lot. Like, how did I NOT notice an entire bird was upside down?
Lord help me.
- 1 (3 pound) whole chicken, giblets removed
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 cup butter, divided
- 1 stalk celery, leaves removed
- kosher salt and fresh ground pepper
- baby red potatoes (halved) and baby carrots, if desired
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion and garlic powder. Place 3 tablespoons butter in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior and if you’re not too grossed out, rub butter under the layer of chicken skin. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. If using potatoes and carrots, lightly toss in olive oil and then arrange around the chicken in the pan.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted butter and drippings. Cover with aluminum foil, and allow to rest about 15-25 minutes before serving.
Yields: 4-6 servings
Recipe adapted from: All Recipes