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In my opinion, Fall and Football go together like peanut butter and jelly. There’s a meal that also goes with Fall and Football and that is my mama’s Roast Chicken. I promised this recipe after I shared my best Gravy Recipe EVER. And when this girl makes a promise I have to deliver. Believe me you won’t be disappointed with this crispy, perfectly seasoned chicken!
Roast Chicken
Roast Chicken is the perfect recipe for Sunday dinner and it gives you just the right amount of leftovers to make my Buffalo Chicken Sliders later in the week. To me, the best part about a Roast Chicken is the smell that fills the house as it cooks. I probably baste my chicken more than it needs to be basted just so that I can be sure that the smell is filling the house. A girls got to do what a girls got to do {giggle}. The foundations of this recipe are techniques of my mom. I used to be scared to death of making a family dinner like Roast Chicken, but now I relish a Sunday dinner that consists of Roast Chicken because it honestly is very simple.
I always purchase my chicken or even turkey with the giblets because I need them for my Gravy. The first step is to remove the giblets from the chicken and prepare them for the gravy. My mama always taught me to {are you singing the song in your head yet?} to wash the chicken off and pat it dry with a paper towel before seasoning it. I then lather my chicken with butter on the outside of the skin. Once the chicken is completely covered, I find a spot to slip in bite size pieces of butter underneath the skin. The remaining butter I put in the chicken cavity with the minced garlic. The final step before placing the chicken into the oven is to salt, pepper and sprinkle the entire roast with onion powder.
The Roast Chicken comes out crispy and seasoned to perfection. Plus, the meat is cooked to perfection and even my dad likes it, which can often be a hard person to please.
- 1 {6 lb.} whole chicken
- giblets
- onion powder
- salt & pepper
- 1 tablespoon butter
- 3 cloves minced garlic
- Preheat oven to 350 F
- Remove the giblets and wash the inside and outside of the chicken.
- Pat dry and lather with butter.
- Place the remaining butter in the cavity with 3 cloves of minced garlic.
- Season the chicken with onion powder, salt and pepper.
- Bake for 2 hours and 30 minutes or until a meat thermometer reads 165 F.
- Let rest before slicing.
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3 thoughts on “Roast Chicken”
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This looks delicious, Jenny, and I agree – it’s a perfect Sunday night dinner. And so simple and healthy!
love roasted chicken and if there is any left I make into chicken salad sandwiches or into a small casserole
Thanks for sharing your recipe