Roasted chicken is one of my favorite meals to make. This basic dish can be used later for a couple of different meals which I plan to share with you this week. This also works well as a slow cooked meal. Turn your oven down to ‘warm’ or 250 and let it cook for a few hours to get chicken that falls right off the bone! This is also wonderful paired with some homemade bread.
This roasted chicken is a great start to the “Homemade Roasted Chicken and Vegetables.”
- 1 whole chicken - 7 to 10 pounds
- 3 -4 stalks of celery - sliced
- 3 -4 carrots - peeled and sliced
- 1 onion - quartered
- salt free seasoning
- onion powder
- garlic powder
- 1-2 cans of low sodium chicken stock
- Preheat oven to 350.
- Fill the bottom of your roaster pan with a few inches of water.
- Add 1-2 cans of low sodium chicken stock. You will save the chicken stock for future use.
- Place the onion quarters inside the chicken after you have removed the 'extras.' It is up to you whether you want to cook the liver and other bits.
- Place the chicken in the middle of the pan.
- Scatter the carrots and celery around the chicken.
- Season the chicken, celery, and carrots with the onion powder, garlic powder, pepper, and salt free seasoning to your taste.
- Top with parsley.
- Bake at 350 until done. Our 7lb bird came with a popper and it took just over an hour. We also use a heat thermometer.
- Remove the roaster lid and keep in oven for a few minutes longer to let the chicken skin get an extra layer of crispy. I like to turn my oven to 'broil' for about 3 minutes.
- Plate and serve with your favorite sides.
- Save all the leftovers to use for soups and chicken stocks.