October 3rd, 2011Keep It Simple, Poultry, RecipesMelinda 0 Comments

When I roast chicken, I always roast two or three.   It takes the same amount of time, I still have only one pan to clean  and I will let the second and/or third chicken cool, then after dinner remove it from the bone and freeze it in quart bags of mixed white and dark meat. (1/2 chicken per bag)  Then I have chicken portions ready to go for enchiladas, tetrazzini, tacos, dumplings, chicken salads or soup.   This saves about $4 per chicken over buying a rotisserie chicken, if you can find a gluten free one.  The way I look at it balances out some of the cost of prepared Gluten Free Products.  If I want a nice presentation for big appetites, I will sometimes half the chickens (remove the back) and roast them.

Quick Easy Roasted Chicken


  • 1 (3 pound) whole chicken, giblets removed (see note below)
  • salt and black pepper to taste
  • 1/2 tablespoon onion powder, or to taste
  • 1/2 tablespoon garlic powder, or to taste
  • 1/2 cup butter
  • 1 stalk celery, leaves removed


  1. Preheat oven to 350 degrees
  2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion and garlic powder.
  3. Place 3 tablespoons butter in the chicken cavity.
  4. Arrange dollops of the remaining margarine around the chicken's exterior.
  5. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  6. Bake/roast uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degree .
  7. Remove from heat, and baste with melted margarine and drippings.
  8. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

I know people that are so freaked out by giblets they will not purchase a whole chicken.  That’s ok, you can use thigh quarters and split breasts, or half chickens.  You will need to reduce the time by about 15 minutes on the first part and about 10 on the covered part.

I throw the necks and backs, or wing tips if I have them in a bag in the freezer for chicken stock later.

While I can be a bit of a purist, we don’t eat giblets.  I coarsely chop them, give them a quick saute and give them to my gluten free house dog, Paco.

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