- 1 young chicken
- 2 teaspoons salt
- 1 celery stalk, quartered
- ½ small onion, quartered
- 2 to 4 whole cloves garlic, peeled
- ½ lemon, sliced
- ¼ olive oil
Make sure oven rack is in the lower part of the oven.
- Preheat oven to 375°. If you have a convection oven you can opt to roast your chicken using the pure convection setting at 350°.
- If you have a Pure Convection setting on your oven use it!!! The skin becomes a beautiful golden brown and the meat is very tender and moist.
- Remove giblets from chicken cavity.
- If making chicken giblet gravy, rinse and place in a small saucepan; otherwise toss.
- Rinse chicken in the sink.
- Pour salt into the palm of your hand.
- Reach into the chicken cavity and rub lightly with salt.
- Add celery, onion, garlic cloves, and lemon to the chicken cavity.
- Place chicken breast side up on a rack in a shallow roasting pan.
- Pour olive oil onto chicken skin and rub all over with your hands.
- Bake uncovered in the oven.
- A 2 to 3 pound bird will take approximately 1¼ to 1¾ hours to cook. A to 4 pound bird will take approximately 1¾ to 2¼ hours to cook.
- If you are using the pure convection oven setting to roast your chicken it may take about 15 minutes less time to cook, so check the internal temperature frequently.
- Chicken is done when thickest parts are easily pierced by a sharp fork and the drumstick is very loose when wiggled.
Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).