This easy and delicious baked whole chicken recipe is a must-try. Compared to other recipes I’ve tried; this one stands out as my favorite. What sets this recipe apart is the unique flavor that celery stuffing adds to the chicken. Previously, I would use garlic and lemons to stuff a whole chicken, but using celery turned out to be a better idea. I was pleasantly surprised to discover that celery and whole chicken complement each other perfectly, resulting in a juicy and savory roasted chicken.

The combination of these ingredients yields a wonderfully tasty bird that is sure to impress. Give this recipe a try, and you won’t be disappointed!

BAKED WHOLE CHICKEN – Juicy Whole Roasted Chicken

Ingredients:

• 1 Whole chicken, giblets removed – 3 lb
• Onion powder – 1 Tbsp
• Butter or ghee – 1/2 cup
• 1 stalk Celery, leaves removed
• Sea Salt
• Black pepper, freshly ground (Non-irradiated Black pepper is best)

How to bake a whole chicken:

1. Preheat oven to 350°F (175°C)

2. Wash the chicken, pat dry with a paper towel.

3. Place chicken in a roasting pan, and season generously with salt, pepper, and onion powder inside out. Sprinkle on every part, not forgetting the cavity.

4. Place 3 tablespoons of butter chunks inside a chicken cavity, then stuff the cavity with celery cut into 3-4 pieces.

5. Melt the rest of the butter and sprinkle on the chicken using a silicon brush. Sprinkle the melted butter trying not to touch the skin. As soon as the butter touches the cold chicken skin, it hardens. Then you can use the brush to spread the remaining melted butter on the chicken. Sprinkle some more salt and pepper if needed.

6. Bake uncovered for 1 hour and 30 minutes in the preheated oven. Remove from heat and baste with drippings using a spoon or a ladle. Cover the pan lid. If there is no lid, then cover with (unbleached) parchment paper and cover the parchment paper with aluminum foil. It’s better if aluminum foil does not touch the chicken directly because we don’t want aluminum traces on our meat. Put the covered chicken back to the oven and bake for 20 minutes more. Allow to rest for an additional 20 minutes still covered outside the oven before serving.

How to make a tomato sauce for baked chicken:

Mix about 100 gr of salsa, 2 tsp of organic ketchup, 30 gr of apple cider vinegar, black pepper, salt, a pinch of cayenne pepper, 1-2 tsp of dried or fresh chopped dill, and 2 cloves of crushed garlic.

I usually eyeball the ingredients. I must say this is the BEST sauce for any baked chicken, be it whole or not.