Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is the best roast chicken I have ever made, and I won't make it any other way now!

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Recipe Summary test

prep:
10 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
6
Yield:
1 whole chicken
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery.

  • Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt.

  • 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.

  • Cover chicken with aluminum foil and allow to rest for 10 minutes before serving.

Nutrition Facts

454 calories; protein 46.2g; carbohydrates 1.6g; fat 28g; cholesterol 145.5mg; sodium 4604.8mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
09/10/2016
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 for an hour and that was perfect. They came out super juicy and tender. I sprinkled paprika over them halfway through cooking but mostly only for color. This is a simple straight forward and no fail recipe. Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/10/2016
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 for an hour and that was perfect. They came out super juicy and tender. I sprinkled paprika over them halfway through cooking but mostly only for color. This is a simple straight forward and no fail recipe. Read More
(1)
Rating: 4 stars
09/24/2018
Will def make again. Super moist and tender. The flavoring was perfect. Read More
Rating: 5 stars
03/24/2021
I added a clove of garlic inside the chicken with the celery. I also substituted lemon olive oil instead of plain olive oil and added two cloves of minced garlic to the skin. I roasted it in my cast iron pan with purple Brussel sprouts, carrots, parsnips and zucchini. My son and I believe that this was the best roasted chicken I have ever made. The flavor of the meat from the way the celery and garlic stuffed the cavity was amazing and I loved this recipe for its ease and flavor. None better! Read More
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