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Cooking & Baking
Classic Roast Chicken Recipe – Perfect Every Time
Nothing says comfort food quite like a classic roasted chicken. With crispy golden skin, tender juicy meat, and simple pantry seasonings, this recipe is proof that sometimes the best meals are the easiest to prepare. Whether you’re hosting Sunday dinner, meal prepping for the week, or craving a wholesome home-cooked meal, this oven-roasted chicken will become your go-to recipe.
Why You’ll Love This Roasted Chicken
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Crispy & Juicy – Perfectly golden-brown skin with moist, flavorful meat inside.
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Beginner-Friendly – Simple steps anyone can follow for flawless results.
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Budget-Friendly – One whole chicken can serve the whole family.
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Versatile – Perfect with roasted veggies, mashed potatoes, or fresh salads.
Classic Roast Chicken Recipe
Guiseppe
6
15 minutes
75 minutes
423
American
Main Dish, Dinner
This juicy classic roast chicken recipe is seasoned with salt, pepper, onion powder, and butter for a rich, savory flavor. Stuffed with celery to keep it moist, the chicken roasts beautifully in the oven, resulting in tender meat and a crisp golden skin. Perfect for family dinners, holiday gatherings, or meal prep, this is the best roasted chicken you’ll ever make.
Ingredients
- 3-pound Whole Chicken (giblets removed)
- Salt and black pepper (to taste)
- 1 tbsp Onion powder (or more, to taste)
- ½ cup Butter (divided)
- 1 stalk Celery (cut into 3–4 pieces)
Directions
- Preheat your oven to 350°F (175°C).
- Pat the chicken dry with paper towels. Place it in a roasting pan.
- Rub the chicken inside and out with salt, pepper, and onion powder. Place 3 tablespoons of butter in the cavity. Spread the remaining butter over the outside of the chicken.
- Insert celery pieces into the cavity to add flavor and moisture.
- Bake uncovered for about 1 hour and 15 minutes, or until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
- Remove from oven, baste with drippings, cover loosely with foil, and let rest for 30 minutes before carving.