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Abbey's Best Roast Chicken

Rated as 4.33 out of 5 Stars

"This is the best roast chicken I have ever made, and I won't make it any other way now!"
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1 h 50 m servings 454
Original recipe yields 6 servings (1 whole chicken)


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery.
  3. Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt.
  4. Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 1/2 hours.
  5. Cover chicken with aluminum foil and allow to rest for 10 minutes before serving.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 454 calories; 28 1.6 46.2 146 4605 Full nutrition

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Will def make again. Super moist and tender. The flavoring was perfect.

There is only two of us so I decided to use cornish hens instead of a whole chicken and it worked great for those too. Because they are much smaller I bumped the heat down to 400 and let them go...