For years, I could not master the art of cooking a roast chicken in the oven. I tried in the crock pot a few times, but it just was not what I wanted. Then, it happened, I perfected it and now I present to you the BEST roasted chicken recipe! The whole family loves it, and it’s Whole30 and Paleo, too!
May not be the most beautiful meal ever, but I assure you, it’s delicious!
Bruntmor braiser is what I use, but you can also use a cast iron dutch oven.
The key to a delicious, melt in your mouth chicken is the juices. Make SURE to drizzle the juices on top of everything before serving and even serve WITH your meal. IT IS SO GOOD!
In my house, I’m the only one who really loves white meat, but once the dark meat is gone, the boys will eat white meat as long as it has been dipped in the chicken broth.
This roasted whole chicken recipe will be your go to recipe for making the perfect chicken every single time!
Preheat oven to 425°F Place the chicken in the pan. Arrange potatoes and carrots around it. Salt chicken and veggies. Drizzle the olive oil over the chicken and veggies. Squeeze lemon juice over the chicken and veggies. Sprinkle seasoning on the chicken and veggies, as much as you'd like! Place celery stalks and cut, squeezed lemon into the cavity of the chicken. Place the lid on the pot and place into the oven. Roast for 1 hour. Remove the lid and cook for another 15-30 minutes. Check that the internal temperature is 170°F. You can turn down temperature to 250-350, place the lid on, and slow roast it or keep it warm until ready to serve! Just make sure the lid is on so it doesn't dry out. Drizzle liquid on top of the chicken and veggies and serve!
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