Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Total Time: 2 hours 30 mins Serves: 6
This juicy roasted whole chicken recipe is easy to make and perfect every single time. Made from a few simple ingredients, your family will love this juicy, flavorful recipe. Perfect for the holidays or any occasion, you’re going to fall in love with this dish.
Ingredients
5 lb. Whole Smart Chicken
2 tablespoons olive oil
4 stalks celery, rinse and remove ends
1 lb. small potatoes, rinse and leave skin on
3 carrots, rinse, peel, remove ends and chop in half
1 teaspoon salt
½ teaspoon black pepper
16.9 ounces bone broth
¼ cup salted butter
1 small onion, peel and quarter
1 orange, rinse, leave skin on and quarter
3 sprigs thyme
3 sprigs rosemary
3 sprigs fresh parsley
Directions
Preheat the oven to 350 degrees.
Remove the chicken from the refrigerator and let it rest at room temperature for 1 hour. Next, remove any packaging and be sure to take out any giblets that may be hiding inside of the bird’s cavity.
Rinse the chicken under cold water and pat it dry with a clean towel. Be sure the chicken is very dry as this will help you achieve a crispy skin. Season the inside of the bird with salt and pepper. Set it aside.
Grab a 5.5-quart Dutch oven. Add olive oil to the bottom of the Dutch oven. Next, add the raw potatoes, carrots, and celery. Place the whole chicken on top of the potatoes, carrots and celery. Stuff the cavity of the bird with the quartered onion and orange pieces.
Add the fresh herbs inside the cavity as well. Cover the bird in the butter using your hands. Be sure to get under the skin and on top of the skin. Next, pour the bone broth into the Dutch oven. This will prevent the ingredients on the bottom of the pan from burning and will be used to occasionally baste the bird. Place the chicken in the oven and cook for 2 – 2+ ¼ hours or until the internal temperature reaches 165 degrees Fahrenheit.
Option to broil the chicken for 2-3 minutes at the end to ensure you get a crispy brown skin on top.
Let the chicken rest for 25-30 minutes before slicing. This helps lock in the juices.