Succulent Roasted Chicken

      This roasted chicken is seasoned to perfection, just like the way my grandmother used to prepare it. The method ensures the chicken stays incredibly juicy, and we always enjoyed snacking on the celery after it had been cooked with the bird.

Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Additional Time: 30 mins
Total Time: 2 hrs
Servings: 6

Ingredients:

• 1 (3-pound) whole chicken, giblets removed
• Salt and black pepper, to taste
• 1 tablespoon onion powder, or as needed
• ½ cup butter
• 1 stalk celery, leaves removed

Directions:

1. Preheat the oven: Set the oven to 350°F (175°C).

2. Prepare the chicken: Place the chicken in a roasting pan. Season it generously inside and out with onion powder, salt, and black pepper. Put 3 tablespoons of butter inside the chicken cavity and spread the remaining butter in small dollops over the outside of the chicken.

3. Add the celery: Cut the celery into 3 or 4 pieces and place them inside the chicken cavity.

4. Roast the chicken: Bake the chicken uncovered in the preheated oven for about 1 hour and 15 minutes, or until the juices run clear and the meat is no longer pink at the bone. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should reach 165°F (74°C).

5. Rest the chicken: Remove the chicken from the oven and baste it with the drippings. Cover it with aluminum foil and let it rest for about 30 minutes before serving.

This roasted chicken is a perfect choice for a cozy family dinner, delivering tender meat with a burst of flavor!

Nutrition Information (per serving):

• Calories: 423
• Total Fat: 32g
• Saturated Fat: 7g
• Cholesterol: 97mg
• Sodium: 662mg
• Total Carbohydrate: 1g
• Protein: 31g
• Vitamin C: 0mg
• Calcium: 28mg
• Iron: 2mg
• Potassium: 305mg