Homemade WondeRoast Whole Chicken

Serves 3-4

Ingredients

• 1 Whole Chicken (recipe based on 3lb bird)

• 2 Tbsp WondeRoast Seasoning (about 22g)

• Optional Ingredients:
3-5 pads butter, Veggies such as carrots, celery or onions

Directions

Step 1

Preheat oven to 450F (convection bake if possible)

Step 2

Clean your chicken, removing giblets and kidneys. Kidneys can leave a bitter taste, rinse chicken thoroughly under cold running water after removing.

Step 3

Season your chicken inside and out evenly and completely, place in a roasting pan.

Step 4

Bake chicken uncovered until internal temperature reaches a minimum 165F throughout. The best place to take temperature with an instant read thermometer is in the thickest part of the thigh near the bone, be sure not to touch the bone as this will provide an inaccurate read.

Step 5

Rest your bird! Allow at least 15 minutes for the chicken to rest and redistribute juices before cutting and serving.

Optional steps:

Place a few pads of butter on top of the chicken once it is in the roasting pan. 

Roast veggies with your chicken, place peeled carrots, celery and onions inside the cavity or underneath the bird prior to cooking, you may need to increase cooking time if you do this.

Finding your chicken is dry? Think baking a cheesecake, add 1-2 cups of water or chicken broth in the roasting pan or adding an oven safe dish filled halfway with water on the rack below your chicken in the roasting pan.

You will want to adjust cooking time or temperature as well as amount of seasoning used depending on the size of the chicken you have.