“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

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Roast Chicken

Confidence

Prep Time10 mins

Cook Time1 hr 50 mins

Ingredients

• 1 whole chicken 4-5 pounds
• 2 medium yellow onions unpeeled and quartered
• 4 large cloves garlic unpeeled
• 3 stalks celery rinsed and dried
• 3 medium carrots unpeeled, rinsed and dried
• Kosher salt
• Black Pepper

Instructions

To start:

• Preheat oven to 425° F.
• Get out a 12-14 inch cast iron skillet at least 2 inches deep.
• If you don’t have a cast iron skillet use a 13”x9” baking pan.
• Place vegetables into pan in a single layer.

Prepare the chicken:

• In the sink, using a sharp knife or scissors, open the chicken packaging.
• Carefully remove the chicken from the packaging and remove the neck, and gizzards, typically in a separate bag in the packaging.
• If you’re planning on making the Chicken Stock, reserve for use later. (LINK TO Chicken Stock: A Little More Confidence)
• Generously salt and pepper the outside of the chicken.

Bake:

• Bake for 20 minutes at 425° F.
• Reduce temperature to 350° F and bake for 1 hour and 15-30 minutes, depending on the weight of your chicken.
• If 4 pounds or so, cook for 1 hour 15 minutes, if 5 pounds or so, cook 1 hour 30 minutes.
• Remove from oven and cool for 7-9 minutes before carving.

Notes

Serving suggestions:
Serve with Instant Pot Mashed Potatoes (LINK TO: Instant Pot Mashed Potatoes A Little More Confidence)
Don’t forget to check out the Trifecta Chicken Recipe too! (LINK TO: Trifecta Chicken A Little More Confidence)
Refrigerate leftovers immediately.

Need more help? See my “Need A Hand” version of the recipe.