Kelli's Kitchen

Super Easy Roasted Chicken

I love the whole idea of roasting a chicken.  Chicken, when bought whole is less expensive then buying individual pieces, and usually has less water and salt added.  Plus, I think it tastes better and is juicer roasted.  My favorite part is,
left overs can be used to make more meals later in the week.  It's a win all around.  I usually serve this with some potatoes and vegetables, and it's great for a crowd.  This recipe is super easy and is basically adapted from roasting our turkey at Thanksgiving.  Make sure you thaw the chicken completely and remove the extra pieces inside before cooking.

Ingredients
1 whole chicken
1 stick of butter
1 cup baby carrots
2 celery sticks cut in fourths
1 whole onion quartered
Italian Seasoning
Salt and Pepper

Directions
Pre heat oven 350'. Clean and towel off the chicken and place in a roasting pan.  Place vegetables inside of the chicken and sprinkle with seasoning, salt and pepper inside and out. Slice the butter and place the pats of butter under the skin and inside the chicken. Make sure to season the inside and outside liberally with the Italian seasoning and salt and pepper.

Bake in oven for 90 minutes - 2 hours. Liquids should run clear if you poke the chicken.