Ingredients
6
6 servings
- •1 (3 pound) whole chicken, giblets removed
- •salt and black pepper to taste
- •1 tablespoon onion powder, or to taste
- •0.5 cup butter or margarine
- •1 stalk celery, leaves removed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of remaining butter on the outside of chicken. Cut celery into 3 or 4 pieces; place in the chicken cavity.
- Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove from the oven and baste with drippings. Cover with aluminum foil and allow to rest for about 30 minutes before serving.
Nutritional Facts
Per 6 servings
- Calories: 423
- Carbohydrate: 1g
- Fat: 32g
- Fiber: 0g
- Protein: 31g
- Sugar: 1g
Related Recipes
Roasted Chicken Broth
Roasted Vegetable Chicken
Instant Pot Roasted Whole Chicken
Pan-Roasted Chicken with Vegetables and Herbs
The Best Roasted Chicken
Roasted Chicken with Root Vegetables
Boiled Chicken
Roast Chicken with Rosemary
Ring-Roasted Chicken
Roast Chicken and Vegetables
Simple Whole Roasted Chicken
