There’s something deeply comforting about a whole roasted chicken slowly cooking in the oven. The smell fills the house, the skin turns golden and crisp, and the meat becomes unbelievably tender. This simple roasted chicken recipe is inspired by old-fashioned home cooking — minimal ingredients, maximum flavor.
No complicated marinades, no fancy techniques. Just butter, seasoning, and a gentle roast that creates the juiciest chicken every single time. Even beginners can master this on the first try.
Why This Recipe Works
- Butter keeps the meat moist from the inside
- Celery adds subtle natural aroma
- Slow roasting prevents dryness
- Resting time locks in juices
Ingredients & Their Purpose
Whole Chicken (3 pounds)
The star of the dish. A medium chicken cooks evenly and stays juicy. Always remove giblets before cooking.
Salt & Black Pepper
Basic but essential. Salt enhances natural chicken flavor while pepper adds mild warmth.
Onion Powder
Adds deep savory taste without overpowering the chicken.
Butter
The secret to juicy meat and crispy skin. It melts into the chicken while roasting and carries flavor inside.
Celery
Placed inside the cavity — releases moisture and light vegetable aroma during roasting.
Step-By-Step Cooking Method
1. Preheat the Oven
Preheat oven to 350°F (175°C).
Pat the chicken completely dry using paper towels — dry skin = crispy skin.
2. Season the Chicken
Place chicken in a roasting pan.
Season generously:
- Inside the cavity
- Outside the skin
Use salt, pepper, and onion powder.
3. Add the Butter
- Put about 3 tablespoons butter inside the cavity
- Spread remaining butter over the skin
This keeps the meat juicy and helps browning.
4. Stuff with Celery
Cut celery into pieces and place inside the cavity.
This gently steams the chicken from inside while roasting.
5. Roast
Bake uncovered for 1 hour 15 minutes
Chicken is done when:
- Juices run clear
- No pink near bone
- Internal temperature reaches 165°F (74°C) in thigh
6. Rest Before Serving
Remove from oven
Spoon pan juices over the chicken
Cover loosely with foil and rest 30 minutes
This step makes the meat incredibly tender.
Helpful Tips for Perfect Roast Chicken
- Always dry the skin before seasoning
- Season inside the cavity too
- Tuck wings under chicken to prevent burning
- Let it rest — never skip resting time
- For crispier skin: roast at 425°F for 55 minutes instead
Variations You Can Try
Garlic Herb Chicken – Add garlic, thyme, and rosemary under the skin
Lemon Chicken – Add lemon halves inside cavity
Spicy Roast Chicken – Add paprika and chili flakes
Gravy Version – Use drippings to make homemade gravy
Storage & Reheating
Refrigeration
Store in airtight container up to 4 days
Freezing
Shred meat and freeze up to 2 months
Reheating
Best method:
Oven at 300°F for 15–20 minutes (keeps it juicy)
Microwave works but may dry the meat slightly.
Juicy Classic Roasted Chicken
Ingredients
Method
- Preheat oven to 350°F (175°C) and pat chicken dry.
- Place chicken in roasting pan and season inside and outside with salt, pepper, and onion powder.
- Put 3 tablespoons butter inside the cavity and spread remaining butter over the skin.
- Insert celery pieces into the cavity.
- Roast uncovered for 1 hour 15 minutes or until internal temperature reaches 165°F.
- Baste with drippings, cover loosely with foil, and rest 30 minutes before serving.
Notes
- Dry skin before seasoning for crispy texture
- Resting keeps the meat juicy
- For crispier skin roast at 425°F for 55–60 minutes
Frequently Asked Questions
How do I know chicken is fully cooked?
When internal temp reaches 165°F and juices run clear.
Why is my chicken dry?
Usually overcooking or skipping resting time.
Can I cook a larger chicken?
Yes — add about 20 minutes per extra pound.
Do I need a roasting rack?
No, a simple baking dish works fine.
