Sandra Silky butter and savory onion powder elevate this roasted chicken to a comforting centerpiece you’ll always want at the heart of your Sunday dinner table. It’s delicious with creamy mashed potatoes, honey-glazed carrots, herb stuffing, a glass of Chardonnay; in fact most things.
Joanna Gaines Roasted Chicken Recipe Ingredients
- 1 (3 pound) whole chicken, giblets removed
- Salt and black pepper to taste
- 1 tablespoon onion powder (or to taste)
- 1/2 cup butter
- 1 stalk celery, leaves removed
How To Make Joanna Gaines Roasted Chicken Recipe
- Prepare for roasting: Preheat your oven to 350 degrees F (175 degrees C) and find a sturdy roasting pan that fits the chicken comfortably. Ensure the chicken is patted dry with paper towels to help the seasoning and butter adhere properly.
- Season inside and out: Place the chicken in the roasting pan and season it generously both inside the cavity and all over the skin with onion powder, salt, and black pepper. This creates a deeply flavorful base that seasons the meat as it cooks.
- Stuff the cavity: Place 3 tablespoons of the butter directly inside the chicken cavity along with the celery stalk, which you should cut into 3 or 4 smaller pieces. The celery and butter will steam inside, keeping the breast meat incredibly moist and fragrant.
- Butter the skin: Arrange dollops of the remaining butter all over the outside of the chicken. As the chicken roasts, this butter will melt and baste the skin, helping it achieve a beautiful golden-brown color and a rich, savory flavor.
- Roast to perfection: Bake the chicken uncovered in the preheated oven for about 1 hour and 15 minutes. You’ll know it’s done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165 degrees F (74 degrees C).
- Baste and rest: Carefully remove the pan from the oven and baste the chicken with the golden drippings from the bottom of the pan. Cover the chicken loosely with aluminum foil and allow it to rest for at least 30 minutes before carving; this allows the juices to redistribute so the meat stays succulent.
Recipe Tips
- How to get the crispiest skin: If you prefer a more crackly skin, increase the oven temperature to 425 degrees F and roast for 50 to 60 minutes. High heat renders the fat faster and crisps the skin beautifully.
- Why resting is essential: Never cut into a roasted chicken immediately. Resting for 30 minutes ensures the juices stay inside the meat rather than running out onto the cutting board, leaving you with dry chicken.
- How to ensure even cooking: Let the chicken sit at room temperature for about 20-30 minutes before putting it in the oven. A cold chicken takes longer to heat through and can cook unevenly.
- Best way to use drippings: Don’t throw away the liquid in the pan! Use it to make a simple gravy or pour it directly over your side dishes for an extra boost of buttery chicken flavor.
What To Serve With Joanna Gaines Roasted Chicken Recipe?
This Joanna Gaines Roasted Chicken Recipe is a classic, savory meal that needs a rustic pairing! A side of Garlic Mashed Potatoes is the traditional choice for soaking up the buttery pan drippings. For a lighter touch, a serving of Roasted Root Vegetables adds a lovely sweetness that pairs perfectly with the onion powder seasoning! A cold glass of Buttery Chardonnay or a Sparkling Apple Cider pairs wonderfully with the rich, succulent poultry.
How To Store Joanna Gaines Roasted Chicken Recipe
- Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 3 to 4 days.
- Maintain Texture: Keep the skin as dry as possible in the container to prevent it from becoming too soggy.
- Reheat: Warm slices in a low oven (300 F) with a splash of chicken broth to prevent the meat from drying out, or use the cold leftovers for the best chicken salad or sandwiches.
Joanna Gaines Roasted Chicken Recipe Nutrition Facts
- Calories: 423 kcal
- Total Fat: 32 g
- Saturated Fat: 14 g
- Cholesterol: 135 mg
- Sodium: 480 mg
- Total Carbohydrates: 1 g
- Protein: 31 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While not strictly necessary for this recipe, tying the legs together with kitchen twine helps the chicken cook more evenly and keeps the stuffing (butter and celery) securely inside the cavity.
Absolutely. Adding fresh sprigs of rosemary, thyme, or sage into the cavity along with the celery will add a wonderful earthy aroma to the bird.
If using a larger chicken (4-5 lbs), you will need to increase the roasting time. Use a meat thermometer to ensure the internal temperature reaches 165 F regardless of the size.
Try More Recipes:
- Joanna Gaines Chicken Tenders Recipe
- Joanna Gaines Chicken Cordon Bleu Recipe
- Joanna Gaines Chicken and Wild Rice Soup Recipe
Joanna Gaines Roasted Chicken Recipe
Description
A simple yet decadent whole roasted chicken seasoned with onion powder and stuffed with celery and butter for an incredibly moist and flavorful result.
Ingredients
Instructions
- Preheat oven to 350°F and place chicken in a roasting pan.
- Season the chicken inside and out with onion powder, salt, and pepper.
- Place 3 tbsp butter and the celery pieces inside the cavity.
- Dollop remaining butter on the outside of the chicken.
- Roast for 1 hour 15 minutes until internal temp reaches 165°F.
- Baste with pan drippings, cover with foil, and rest for 30 minutes.
Notes
- Roast at 425°F for 50-60 minutes if you prefer extra crispy skin.
- Always check the temperature at the thickest part of the thigh without hitting the bone.
- Use the pan juices to make a quick gravy while the chicken rests.
