Description
A comforting roasted chicken filled with celery, herbs, and aromatics. The bird roasts until the skin is golden and crisp while the inside stays tender and juicy, creating a classic family meal that is simple yet full of flavor.
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 4 celery stalks, chopped into large pieces
- 1 medium yellow onion, quartered
- 4 garlic cloves, lightly crushed
- 3 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl combine the softened butter, olive oil, thyme, rosemary, salt, and black pepper.
- Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
- Stuff the cavity with celery, onion, garlic, and lemon halves.
- Rub the herb butter mixture all over the outside of the chicken.
- Roast for about 1 hour and 20 minutes, basting once or twice, until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and allow it to rest for 10 minutes before carving.
- Slice and serve with the softened celery and pan juices.
Notes
- Pat the chicken dry before seasoning to help the skin crisp.
- Let the chicken rest after roasting to keep the meat juicy.
- Use a thermometer to ensure the chicken reaches a safe internal temperature.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 135 mg