There isn’t a more soothing smell I can think of than a chicken roasting in the oven. It makes the house smell so good, and makes me feel like everything is okay. I like to do two chickens once a month or so. We eat the first chicken for dinner that night, with potatoes and broccoli. Then I use the other for dishes like my spring rolls or chicken salad. If we’re heating up the kitchen and using all that gas, might as well roast two at a time!
I had a revelation about roasted chicken a few years ago when I got the skin on top to crisp up. The heavy seasoning on top makes the skin like a spicy chicharron. It’s definitely our whole family’s favorite part. Better snag some quick before it’s gone!
One of my favorite parts of roasting a whole chicken is making stock from the carcass. I feel very Laura Ingalls Wilder. It couldn’t be simpler. Check back in a few weeks for my easy instant pot broth recipe.
The good news about roast chicken is that it’s hard to mess up. As long as you use salt, and cook it to temp, it’s going to taste good no matter what.
Easy Roast Chicken
Ingredients
1 whole chicken
2 stalks celery
2 whole carrots, peeled
1 onion, quartered
1 lemon, sliced
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon herbs de provence
1/2 teaspoon black pepper
2 springs of rosemary
Instructions
- Preheat oven to 400 and line a large roasting pan with aluminum foil. If using wire rack, spray with cooking spray.
- Remove anything inside the chicken cavity and discard.
- Mix all spices in small bowl and cover chicken completely. Be sure to get it in all the crevices (including inside) to ensure proper seasoning throughout.
- Place celery, carrots, onion, lemon slices, and rosemary into chicken cavity.
- Place chicken in oven and roast for 1.5-2 hours, or until the thickest section of meat registers 165 on a meat thermometer.
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