How to Roast a Chicken
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
It's really not hard to roast a chicken for dinner. During the colder months, it's one of my favorite things to do because the heat from the oven warms the house and the roasting chicken smells heavenly.
  • 1 whole chicken (3-5 pounds)
  • 2 tablespoons of olive oil
  • 1 tablespoon of seasonings (Salt and pepper work fine, but so do other spice blends)
  • 4-5 cloves of garlic, peeled
  • 1 medium onion, quartered
  • 1 stalk celery, cut into thirds
  1. Preheat oven to 450 degrees.
  2. Remove giblets from inside of the chicken and set aside. (These can be boiled to make giblet gravy).
  3. Rinse chicken inside and out with water.
  4. Pat chicken dry with paper towel.
  5. Massage olive oil into flesh of the chicken
  6. Sprinkle ⅓ of the seasoning blend inside of chicken and rub the remaining blend over the outside of the skin, making sure to season the legs and wings.
  7. Place Chicken in a pan large enough to contain it.
  8. Place in oven for 15 minutes then lower the temperature to 375 degrees.
  9. Bake for 20 minutes per pound of chicken or until chicken is cooked through.
  10. Basting the bird every 30 minutes will ensure that the chicken stays moist.
  11. A meat thermometer inserted in the thick portion of the thigh should read 180 degrees.
  12. Remove from oven and allow to rest for 10 minutes before carving.
Recipe by Patty Cake's Pantry at