Whole Roasted Chicken

Ingredients

• 1 – 2-4 pound whole chicken, giblets removed and patted dry

• 1 large carrot, halved lengthwise and cut into thirds

• 1 stalk celery, cut into large thirds

• 1 half of an onion, skin removed

• 2-3 tbsp of salted butter softened

• 1 tsp of sea salt

• 1 tsp freshly cracked black pepper

• 1 tsp of Italian seasoning

Instructions

1. Preheat your oven to 425 while prepping the ingredients and the chicken.

2. Remove the giblets from the chicken and place on a parchment paper lined roasting pan or sheet pan (with edges).

3. Pat the chicken dry and give it a good rub down with the softened butter. Do not remove the skin!

4. Add seasonings to the outside of the chicken.

5. Place the carrots, onions, and celery inside the cavity.

6. Roast the chicken for 1 hour and 10-20min (depending on the size of the chicken) or until the internal temperature reaches 165.

7. After you remove the chicken from the oven, let it sit for 5-10 min to let the juices soak into the meat.

8. Carve up and enjoy! The salty crispy skin is the best part.

Notes:

-Be sure to save the carcass and anything leftover meat and skin to make bone broth.

-Adding the vegetables is optional but gives it a nice flavor and can be used when making bone broth with the leftover carcass to add extra minerals.

Cooking the sides-

You can cook your root veggies like carrots and sweet potatoes on the same tray as the chicken. I give them a small coat of olive oil to help the roast better.