There are loads of variations you can make to roast chicken. You can make it as fancy as you want, but you don’t have to. Sticking with the basics is still delicious, not to mention affordable. So if you ever need to make an impressive, tasty dinner on a tight budget, Simple and Classic Roast Chicken is an excellent place to start. Nothing beats its delicious simplicity, and Julia Child agreed. In My Life In France she wrote,
“But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.”
Classic Roast Chicken
1 5-pound whole chicken, giblets removed
Freshly ground black pepper
1 large bunch fresh thyme
1 large bunch fresh rosemary
1 large bunch fresh sage
2 heads garlic, cut in half crosswise
2 TBSP butter, melted
2 TBSP poultry seasoning, divided (I use Litehouse freeze-dried poultry herb blend)
2 large yellow onions, cut into fourths
3 medium carrots, cut into chunks
4 ribs celery, cut into chunks
Preheat the oven to 375F.
Use paper towels to pat the outside of the chicken dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with fresh herbs, half the onions, and all the garlic. Brush the outside of the chicken with the butter and sprinkle with 1 TBSP poultry seasoning, salt, and pepper.
Place the carrots, celery, and remaining onions and garlic in a roasting pan. Toss with remaining poultry seasoning, salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Tuck the wing tips under the body of the chicken to keep them from cooking too quickly. Roast the chicken for 1-1/2 hours, or until the breast registers 165F on a thermometer.
Cover the chicken with aluminum foil and let it rest on the counter for about 20 minutes. Slide the chicken onto a platter and serve it immediately.