Roast Chicken
Roast chicken is versatile as well as a classic comfort food. Whether you're sitting down to a family meal or making chicken noodle soup, roast chicken makes you feel like you're home. This recipe isn't anything fancy but your family or guests will rave about it.
  • 1 whole chicken
  • 3-4 medium carrots
  • ½ yellow onion
  • 2 celery stocks
  1. Thaw your chicken, remove the gizzards, and pat it dry with a paper towel. Rinse the vegetables and break/cut them into large pieces then stuff them at will into the cavity. For this recipe, I just used salt and pepper the skin to taste. Don't hesitate to play around with you dry rubs. Make the rub fit the meal. We'll be using this chicken for various recipes, so keeping the flavor rather neutral was ideal.
  2. Baking your bird indoors requires a 350 degree oven and 20 minutes per pound plus an additional 15 minutes. In a charcoal smoker, you'll use lower heat, around 275, for longer period of time. This bird was 6lbs and it took nearly 4 hours (though my heat did get a little low at one point).
  3. When the breasts reach 160, you're done! Tent your chicken in foil and let it rest for 20 minutes.
Recipe by Three Guys Outside at