There is something so satisfying about a simply roasted chicken.
If you have never tried roasting a chicken in the oven because you feared it was too difficult, push those feeling aside and embrace the easiest way to bake a chicken ever. This recipe for roasting a chicken is truly as simple as 1, 2, 3.
1 – Prepare the chicken
Cut a piece of celery, an onion, and some carrots into chunks. I use any sad looking produce or pieces that I stuck in the freezer because they were no longer useful for salads or snacking.
Spray your baking dish with non-stick cooking spray.
Remove any “goodies” from the inside cavity of the chicken. Rinse the chicken under cold water, inside and out. Pat dry. Place the chicken into the dish and tuck the wings under the bird.
2 – Season the chicken
Stuff the cavity of the chicken with your vegetables. Then, drizzle the chicken with olive oil. Spread the oil evenly all over the skin, using a basting brush.
Then, sprinkle the chicken with approximately the same amount of each seasoning: onion powder, salt, black pepper, paprika, and dried oregano.
3 – Bake the chicken
Cover the chicken with the lid or with aluminum foil. Bake in a 350 degree oven for 1 to 1 1/2 hour, depending on the size of the chicken. Using a digital in-oven probe thermometer
Remove the lid and allow the skin to crisp for the last ten minutes or until the thermometer registers 180 degrees in the dark meat or 170 degrees in the white, breast meat.
Take the chicken from the oven and allow it to rest for ten minutes before carving.
Be sure to save the chicken bones and vegetables for a batch of homemade chicken stock.
RECIPE: Easy Roasted Chicken
Ingredients
- 1 5 lb chicken
- Celery
- Carrots
- Onion
- Oregano leaves
- Salt
- Black pepper
- Paprika
- Onion powder
Instructions
- Cut a piece of celery, an onion, and some carrots into chunks. Spray your baking dish with non-stick cooking spray. Remove the giblets and neck from the inside cavity of the chicken. Rinse the chicken under cold water, inside and out. Pat dry. Place the chicken into the dish and tuck the wings under the bird.
- Stuff the cavity of the chicken with your vegetables. Then, drizzle the chicken with olive oil. Spread the oil evenly all over the skin, using a basting brush.
- Then, sprinkle the chicken with equal amounts of each seasoning: onion powder, salt, black pepper, paprika, and dried oregano.
- Cover the chicken with the lid or with aluminum foil. Bake for 1 to 1 1/2 hour, depending on the size of the chicken, until a digital in-oven probe thermometer implanted in the thickest part of the thigh area has reached 170 degrees. Remove the lid and allow the skin to crisp for the last ten minutes or until the thermometer registers 180 degrees in the dark meat or 170 degrees in the white, breast meat.
- Take the chicken from the oven and allow it to rest for ten minutes before carving.
Linked with love at Crystal & Co.
M-M-M-M! Looks mighty fine – easy too. Thanks for sharing!
My pleasure! This recipe looked so good, I just got in from the store. Had to buy them while they are on sale. 😉
Looks really good! And you can make so many things with leftover roasted chicken that you might as well put two in that oven!
Very true, Gina! I love to cook in batches. If you are going to heat up the oven, might as well use all that space. 😉