Imen Dridi Michael Roast Chicken is crafted with a 3-pound whole chicken, seasoned with salt, pepper, and onion powder. In just 1 hour and fifteen minutes at 350°F (175°C), this savory dish, enriched with butter and celery, reaches perfection. Ideal for any gathering, this recipe yields a flavorful bird with a golden-brown, juicy finish.
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🧡 Why You’ll Love This Roast Chicken Recipe:
- Juicy Perfection: Savor the succulence of a perfectly roasted 3-pound chicken.
- Effortless Elegance: Elevate your dining with a straightforward recipe that dazzles.
- Quick Delight: Achieve flavorful results in just 1 hour and 15 minutes, perfect for busy schedules.
❓ What Is Michael Symon Roast Chicken Recipe?
Michael Symon’s Roast Chicken is a culinary masterpiece featuring a 3-pound whole chicken seasoned with salt, pepper, and onion powder. Roasted with butter.
🐓 Michael Symon Roast Chicken 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 Michael Symon Roast Chicken
- Warm the oven up to 350 degrees Fahrenheit, or 175 degrees Celsius.
- Season the chicken thoroughly on all sides with salt, pepper, and onion powder before placing it in a roasting pan.
- Before stuffing the chicken with three tablespoons of butter, spread the leftover butter on the outside of the bird in dollops.
- Divide the celery into thirds or fourths and stuff them inside the chicken’s cavity.
- Cook the chicken, uncovered, in a preheated oven for approximately 1 hour and fifteen minutes, or until the flesh is no longer pink around the bone and the juices drain easily.
- When placed into the thickest area of the thigh, close to the bone, an instant-read thermometer should register 165 degrees Fahrenheit (74 degrees Celsius).
- Take it out of the oven and use the cooking juices to coat it. Tent with foil and set aside for at least half an hour before cutting and serving.
💭 Recipe Tips
- Butter Basting: Enhance flavor by basting the chicken with butter while roasting.
- Even Seasoning: Ensure an evenly seasoned bird by generously coating all sides with salt, pepper, and onion powder.
- Thigh Temperature: Verify doneness by checking the thigh’s internal temperature, reaching 165°F (74°C).
🥗 What To Serve With Roast Chicken?
Pair Michael Symon’s Roast Chicken with Roasted Vegetables, Fresh Green Salad, Garlic Herb Quinoa, Steamed Asparagus, Homemade Gravy.
🎚 How To Store Leftovers Roast Chicken?
- In the fridge: Store Leftovers Roast Chicken in an airtight container for 3 days.
- In the freezer: Place Leftovers Roast Chicken in a sealed bag or container and store for 3 months.
🥵 How To Reheat Leftovers Roast Chicken?
- In the oven: Place chicken on a baking sheet and reheat for 15-20 minutes 350°F
- In the microwave: Heat Leftovers Roast Chicken on high For 2-3 minutes, covering the chicken.
- On the stove: Warm in a covered pan over medium heat for 10-15 minutes, turning occasionally.
- In the air-fryer: Reheat Leftovers Roast Chicken at 350°F for 10 minutes.
FAQ’S:
Can I Use Frozen Chicken For Roast Chicken?
It’s recommended to use thawed chicken for roast chicken. Ensure it’s fully defrosted before cooking.
How Do I Avoid Overcooking The Chicken?
Cook the chicken until the internal temperature reaches 165°F (74°C). Use a thermometer to check, and follow the suggested cooking time.
Is It Necessary To Truss The Chicken Before Roasting?
Trussing isn’t necessary but can help the chicken cook more evenly. You can skip it if you prefer a simpler approach.
What Should I Do If The Skin Becomes Too Dark During Cooking?
If the skin gets too dark, cover it loosely with foil. This prevents further browning while the chicken continues to cook.
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Michael Symon Roast Chicken Nutrition Facts
- Calories: 423
- Total Fat: 32g
- Saturated Fat: 7g
- Cholesterol: 97mg
- Sodium: 662mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Total Sugars: 1g
- Protein: 31g
- Calcium: 28mg
- Iron: 2mg
- Potassium: 305mg
Michael Symon Roast Chicken
Description
Michael Roast Chicken is crafted with a 3-pound whole chicken, seasoned with salt, pepper, and onion powder. In just 1 hour and fifteen minutes at 350°F (175°C), this savory dish, enriched with butter and celery, reaches perfection. Ideal for any gathering, this recipe yields a flavorful bird with a golden-brown, juicy finish.
Ingredients
Instructions
- Warm the oven up to 350 degrees Fahrenheit, or 175 degrees Celsius.
- Before stuffing the chicken with three tablespoons of butter, spread the leftover butter on the outside of the bird in dollops.
- Divide the celery into thirds or fourths and stuff them inside the chicken’s cavity.
- Cook the chicken, uncovered, in a preheated oven for approximately 1 hour and fifteen minutes, or until the flesh is no longer pink around the bone and the juices drain easily.
- When placed into the thickest area of the thigh, close to the bone, an instant-read thermometer should register 165 degrees Fahrenheit (74 degrees Celsius).
- Take it out of the oven and use the cooking juices to coat it. Tent with foil and set aside for at least half an hour before cutting and serving.
- Take it out of the oven and use the cooking juices to coat it. Tent with foil and set aside for at least half an hour before cutting and serving.
Notes
- Butter Basting: Enhance flavor by basting the chicken with butter while roasting.
Even Seasoning: Ensure an evenly seasoned bird by generously coating all sides with salt, pepper, and onion powder.
Thigh Temperature: Verify doneness by checking the thigh’s internal temperature, reaching 165°F (74°C).
