Basic Roasted Chicken

Here is my recipe for basic roasted chicken.  I make at least one of these every week and keep it on hand for sandwiches, salads, tacos, casseroles, soup, pretty much any dish that might need a quick and easy protein source.

1 whole chicken
olive  oil
1/2 yellow onion, chunked (big pieces but don't worry about the shape)
2 ribs celery, chunked
kosher salt
celery seed
dried marjoram

preheat oven to 400 degrees.  In a roasting pan large enough for the bird to not touch the sides, lay down onion and celery.  Remove any extra parts from your chicken's cavity and place on onions and celery.  drizzle with olive oil, sprinkle with salt, celery seed and marjoram.  cover with lid and roast.  After 30 min begin checking temp by sticking meat thermometer into thigh avoiding the bone.  chicken is ready to be brought out when temp reads 160 degrees.  Also, at about 30-45 minutes, slice through the skin that is holding the leg/thigh to the body all the way down to the thigh bone.  This is the last area to finish cooking, exposing it will allow it to cook thoroughly without drying out the breast.  Once the temp reached 160, remove the chicken and leave it covered on the stovetop for a full 10 minutes.  This is very important as it allows the carry-over heat to finish cooking the bird (again without drying it out) and the juices to redistribute.  If eating as a meal, carve and serve.  If saving for other meals, wait another 20 minutes then remove from bones and refrigerate.

Happy eating!