Juicy Roasted Chicken

My grandmother’s recipe for roasted chicken. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It’s funny. We nibble on the celery after.

Juicy Roasted Chicken

3.1 from 15 votes

This recipe held a special place in our hearts, connecting us to our family heritage and creating cherished memories around the dinner table.


  • 1 (3 pound) whole chicken, giblets removed

  • salt and black pepper to taste

  • 1 tablespoon onion powder, or to taste

  • 1/2 cup butter, divided

  • stalk celery, leaves removed


  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons butter in the chicken cavity. Arrange dollops of the remaining butter around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  • Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted butter and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

As I followed my grandmother’s cherished recipe for roasted chicken, I felt a sense of connection to my family’s culinary traditions. The anticipation grew as the aroma of the chicken filled the kitchen, promising a mouthwatering meal.

When it was time to carve the chicken, I couldn’t help but admire its succulent and moist meat. As my family gathered around the table, the silence that fell upon us was a testament to the deliciousness of the dish.

We enjoyed every bite of the roasted chicken, savoring its flavorful juices. And as a playful tradition, we nibbled on the celery that had been used to enhance the chicken’s aroma and flavor.

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