This is a sponsored post brought to you by Southern Kitchen. All opinions are my own.
This easy roast chicken is flavorful with extra crispy skin and super simple for a delicious Sunday dinner!
I didn’t grow up in the South but my mother did. She was an “army brat” so she moved around quite often, but for the majority of her childhood, she lived in the South.
Therefore, we grew up eating black-eyed peas, sweet potatoes and cornbread, to name a few. She loves ribs, coleslaw and pecan pie, thanks for passing that love down to me
Because of her, we were exposed to these foods at an early age, while living in the Midwest.
We also grew up eating Sunday dinners around the table and this easy roast chicken, was one of my favorites.
At the end of a long day, I look forward to sitting around the table with my family.
It’s the time we unwind, listen to each other’s day and enjoy the meal in front of us. We spend a lot of the time trying to get our pick 7-year-old son to eat, but that’s beside the point and a story for another day.
But if there is anything he’ll eat, it’s this easy roast chicken and its wonderful crispy skin. It’s his favorite.
This easy roast chicken is just that, easy. It’s starts by the proper seasoning of the meat and stuffing it with some aromatics.
I placed the chicken inside this beautiful roaster from Southern Kitchen. It has quickly rose to my most used pan in the house.
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For my Southern dish and Sunday dinner, I choose to serve easy roast chicken with mashed potatoes and peas and carrots.
It was the perfect ending to a wonderful weekend. I’m also looking forward to a chicken salad sandwich tomorrow with the leftover chicken. Double duty makes this mama happy!
Easy Roast Chicken
Prep
Cook
Inactive
Total
Yield 8 servings
This easy roast chicken is flavorful with extra crispy skin and super simple for a delicious Sunday dinner!
Ingredients
- 1 (5-6 pound) whole chicken
- 1 ½ tablespoons kosher salt
- 2 teaspoons black pepper
- 1 ½ teaspoons garlic powder
- 1 hear garlic, halved
- 1 onion, quartered
- 1 bulb of fennel, quartered
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 celery stalks, cut into thirds
- ½ cup chicken stock
Instructions
- Preheat the oven to 425 degrees
- Rinse chicken and pat dry with paper towels. In a small bowl combine, salt, pepper and garlic powder. Thoroughly coat chicken inside and out with seasoning mixture. Stuff the cavity with garlic head, half the onion, half the fennel, rosemary and thyme. Place into roasting pan.
- Into the bottom of the roasting pan, add the remaining onion, fennel and chicken stock.
- Place into oven and roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 30 minutes. Allow to rest for 20 minutes before carving.
Courses Dinner
I love the tradition of eating dinner together as a family, around the table. No electronics, just like we did, back in the day, when I was a kid. I’m thankful for traditions like those that I can have with my own family.
I love this roast chicken so much, I’d serve it for a dinner party. It’s super easy, delicious and who doesn’t love chicken? You could even make a pan sauce to go alongside with the pan drippings.
What are some traditions that still hold true in your family today? Have you made some of your own?
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ig viewer says
The roaster looks so useful! Thank you for sharing the recipe. Gonna give it a try soon.