You will need a roasting pan. It should be deep (at least 3″ or more) with a removable rack. A rack is important so that the bottom of the chicken does not get soggy from sitting in the chicken juices.
Investing in a good quality pan which can also be used for lasagna, casseroles or roasting a beef roast is something that every kitchen should have.
Whole chicken (an oven stuffer with a pop-up timer is great)
1 medium yellow onion
3 stalks celery with leaves
3 or 4 cloves garlic
Preheat your oven to 350 degrees.
Rinse your chicken and remove bags of chicken “guts” that may be inside cavity.
Peel the onion and cut a few slits in it. Wash the celery and parsley. Peel the garlic.
Place the onion, celery, garlic and parsley into the cavity of the chicken.
Sprinkle salt, paprika and pepper generously over the chicken.
Cover loosely with aluminum foil or use a lid if the pan comes with one.
Allow to roast for 1 hour. After 1 hour, remove the foil or lid. Spoon the juices over the top of the chicken and allow to cook until the timer pops.
Let the roast set for about 10 minutes before carving.
Leftover roaster chicken is great for sandwiches, chicken salad, chicken quesadillas, chicken and rice and many other recipes that call for cooked chicken. The carcus can be used to make delicious homemade chicken soup.