This Juicy Roasted Chicken is the kind of timeless recipe that never goes out of style. Simple seasonings, plenty of butter, and an old-fashioned roasting method come together to create a chicken that’s deeply flavorful, incredibly moist, and comforting in the best possible way just like grandma used to make.
There’s no brining, no complicated spice blends, and no fancy equipment required. Instead, this recipe relies on smart fundamentals: seasoning the chicken generously, stuffing the cavity with celery for moisture, and letting the bird rest after roasting so every bite stays succulent.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Rest Time: 30 minutes
- Total Time: 2 hours
- Servings: 6
- Yield: 1 (3-pound) roast chicken
Why This Roasted Chicken Is So Juicy
- Butter inside and out: Locks in moisture and adds richness
- Celery in the cavity: Releases steam and subtle flavor as it cooks
- Moderate oven heat: Cooks the chicken evenly without drying it out
- Resting time: Allows juices to redistribute before carving
Ingredients
- 1 (3-pound) whole chicken, giblets removed
- Salt and freshly ground black pepper, to taste
- 1 tablespoon onion powder (or to taste)
- ½ cup butter, divided
- 1 stalk celery, cut into chunks
Step by Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
2. Season the Chicken
Place the chicken in a roasting pan or baking dish. Pat the skin dry with paper towels.
Season the chicken generously inside and out with salt, black pepper, and onion powder.
3. Add the Butter
Place about 3 tablespoons of butter inside the chicken cavity. Dot the remaining butter over the outside of the chicken, letting it melt and baste the skin as it roasts.
4. Stuff with Celery
Place the celery pieces inside the cavity. The celery releases moisture as it cooks, helping keep the meat juicy while adding a subtle savory flavor.
5. Roast
Roast the chicken uncovered in the preheated oven for about 1 hour and 15 minutes, or until:
- Juices run clear
- Meat is no longer pink at the bone
- An instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C)
6. Rest Before Serving
Remove the chicken from the oven and baste with the pan drippings. Loosely cover with aluminum foil and let rest for 30 minutes before carving. This step is essential for juicy results.
Helpful Tips for Perfect Roast Chicken
- Dry skin = better texture: Pat the chicken dry before seasoning
- Season the cavity: Flavor from the inside matters
- Tuck the wings: Prevents burning during roasting
- Want crispier skin? Roast at 425°F (220°C) for 50–60 minutes instead
- Use the drippings: They make an excellent base for gravy
What to Serve with Roasted Chicken
- Garlic mashed potatoes or roasted potatoes
- Steamed or roasted vegetables
- Fresh green salad
- Dinner rolls or crusty bread
- Simple pan gravy made from the drippings
Storage & Leftovers
- Refrigerate: Store leftover chicken in an airtight container for up to 4 days
- Reheat: Oven reheating keeps meat moist
- Extra uses: Great for sandwiches, soups, salads, or casseroles
This Juicy Roasted Chicken proves that you don’t need complicated techniques to make something unforgettable. With tender meat, rich buttery flavor, and comforting simplicity, it’s a recipe worth returning to again and again just like grandma did.
Juicy Roasted Chicken
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Season chicken inside and out with salt, pepper, and onion powder.
- Place butter inside cavity and on top of chicken.
- Stuff cavity with celery.
- Roast uncovered for 1 hour 15 minutes.
- Baste, cover loosely, and rest for 30 minutes.
