Roast Chicken-mmmnnn! Recipe

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Roast Chicken-Mmmnnn!

Amy Alusa


This is the way my Grandmother Taylor always made her Roast Chicken. I sometimes like to add some minced garlic, and rub the salt and pepper on the bird after rubbing it with olive oil first. I also like to put a bay leaf into the chicken as well. But even just as she did it, it is great (sans olive oil, bay leaf, garlic and vegetable garnish). Our whole family so enjoys it. Great with a some dressing for the garnish and side of potatoes! Pretty simple, but delicious!

pinch tips: How to Carve a Whole Chicken





20 Min


1 Hr


3-5 lb chicken, washed and patted dry with paper towels
1 medium
carrot, washed and peeled, cut off the very end.
1 medium
stalk of celery, washed and tops and very bottom trimmed off
1 small
onion, peeled, cut into 8ths (pieces somewhat separated)
bay leaf
1/8-1/4 c
minced garlic to rub on chicken
olive oil to rub on chicken
fresh or steamed vegetable garnish (optional)

Directions Step-By-Step

Preheat oven to 350F.
Rub the washed and dried chicken with olive oil, minced garlic, salt and pepper.
Insert the bay leaf, celery, onions and carrot into the bird.
Cover with foil, shiny side in, and bake at 350F for 40 minutes. Remove foil and continue to bake until golden brown, about 20 minutes.
Remove bay leaf, and serve on platter with desired garnish. I use a bed of fresh spinach around the chicken with broccoli,carrots (or carrot curls)and either grape or cherry tomatoes.

The estimated cook time includes about 10 minutes to prepare the chicken, and 10 minutes to do the vegetable garnish, so if you aren't doing a garnish it is even quicker.

About this Recipe