Roast Chicken – Confidence

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

Roast Chicken
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Roast Chicken

Prep Time10 mins
Cook Time1 hr 50 mins


  • 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


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 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.


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.