Roasted Chicken



  1. Make sure oven rack is in the lower part of the oven.
  2. Preheat oven to 375°. If you have a convection oven you can opt to roast your chicken using the pure convection setting at 350°.
  3. 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.
  4. Remove giblets from chicken cavity.
  5. If making chicken giblet gravy, rinse and place in a small saucepan; otherwise toss.
  6. Rinse chicken in the sink.
  7. Pour salt into the palm of your hand.
  8. Reach into the chicken cavity and rub lightly with salt.
  9. Add celery, onion, garlic cloves, and lemon to the chicken cavity.
  10. Place chicken breast side up on a rack in a shallow roasting pan.
  11. Pour olive oil onto chicken skin and rub all over with your hands.
  12. Bake uncovered in the oven.
  13. 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.
  14. 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.
  15. Chicken is done when thickest parts are easily pierced by a sharp fork and the drumstick is very loose when wiggled.


Serves 6 to 8.

Roasting a chicken is an easy and economical way to feed a family. I usually roast 2 chickens and then I have enough meat for a second meal and usually another dinner like chicken wraps or BBQ chicken on a bun.

Serve with stuffing, mashed potatoes, and chicken giblet gravy.

Categorized in

Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).