Mohamed Shili This delicious roasted chicken recipe by Joanna Gaines is a simple, comforting meal perfect for any occasion. With its crispy, golden skin and juicy, tender meat, this quick recipe uses common pantry staples like butter, celery, and onion powder. It’s an easy way to create a flavorful, crowd-pleasing dinner with minimal effort and maximum taste!
Recipe Ingredients:
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder, or to taste
- ½ cup butter
- 1 stalk celery, leaves removed
How To Make Roasted Chicken Reecipe?
- Preheat the oven and gather ingredients. Preheat your oven to 175°C / 350°F. Collect all the necessary ingredients.
- Season the chicken. Place the chicken in a roasting pan. Generously season both the inside and outside with onion powder, salt, and black pepper.
- Add butter and celery. Insert 45 g / 3 tbsp of butter into the chicken cavity. Place the remaining butter in small dollops across the exterior of the chicken. Cut the celery into 3 or 4 pieces and place it inside the cavity.
- Roast the chicken. Bake the chicken uncovered in the oven for 1 hour and 15 minutes, or until the juices run clear. The internal temperature should reach 74°C / 165°F when measured in the thickest part of the thigh near the bone.
- Rest and serve. Remove the chicken from the oven and baste it with the drippings. Cover it with aluminum foil and let it rest for 30 minutes before carving and serving.
Recipe Tips:
- Bring the chicken to room temperature: Let the chicken sit out for 30 minutes before cooking. This helps it cook evenly and prevents the meat from drying out.
- Season generously: Don’t skimp on salt, pepper, and onion powder—seasoning well inside and outside ensures every bite is full of flavor.
- Use a meat thermometer: To avoid overcooking or undercooking, check the chicken’s thickest part. It’s perfect when it reaches 74°C / 165°F.
- Baste for extra juiciness: Spoon the pan drippings over the chicken halfway through cooking to keep it moist and enhance the flavor.
- Rest before carving: Let the chicken rest under foil for 30 minutes after roasting. This locks in the juices and keeps the meat tender and flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover roasted chicken cool to room temperature. Then, store it in an airtight container or wrap it tightly in foil or plastic wrap. Keep it in the refrigerator for up to 3 days.
- Freeze: Allow the roasted chicken to cool completely before freezing. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Store for up to 3 months.
- Reheat: Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat in 1-minute intervals on medium power until heated through, ensuring it doesn’t dry out.
Nutrition Facts
- Calories: 227
- Total Fat: 13.16g
- Saturated Fat: 3.7g
- Cholesterol: 107mg
- Sodium: 92mg
- Potassium: 233mg
- Total Carbohydrate: 0.02g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 25.59g
Check out More Recipes:
Joanna Gaines Roasted Chicken
Description
This delicious roasted chicken recipe by Joanna Gaines is a simple, comforting meal perfect for any occasion. With its crispy, golden skin and juicy, tender meat, this quick recipe uses common pantry staples like butter, celery, and onion powder. It’s an easy way to create a flavorful, crowd-pleasing dinner with minimal effort and maximum taste!
Ingredients
Instructions
- Preheat the oven and gather ingredients. Preheat your oven to 175°C / 350°F. Collect all the necessary ingredients.
- Season the chicken. Place the chicken in a roasting pan. Generously season both the inside and outside with onion powder, salt, and black pepper.
- Add butter and celery. Insert 45 g / 3 tbsp of butter into the chicken cavity. Place the remaining butter in small dollops across the exterior of the chicken. Cut the celery into 3 or 4 pieces and place it inside the cavity.
- Roast the chicken. Bake the chicken uncovered in the oven for 1 hour and 15 minutes, or until the juices run clear. The internal temperature should reach 74°C / 165°F when measured in the thickest part of the thigh near the bone.
- Rest and serve. Remove the chicken from the oven and baste it with the drippings. Cover it with aluminum foil and let it rest for 30 minutes before carving and serving.
Notes
- Bring the chicken to room temperature: Let the chicken sit out for 30 minutes before cooking. This helps it cook evenly and prevents the meat from drying out.
- Season generously: Don’t skimp on salt, pepper, and onion powder—seasoning well inside and outside ensures every bite is full of flavor.
- Use a meat thermometer: To avoid overcooking or undercooking, check the chicken’s thickest part. It’s perfect when it reaches 74°C / 165°F.
- Baste for extra juiciness: Spoon the pan drippings over the chicken halfway through cooking to keep it moist and enhance the flavor.
- Rest before carving: Let the chicken rest under foil for 30 minutes after roasting. This locks in the juices and keeps the meat tender and flavorful.
Joanna Gaines Roasted Chicken
