Oven Roasted Whole Chicken

This homemade oven roasted whole chicken will forever ruin the grocery store rotisserie style chicken. Say hello to health and happiness.

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1/2 Tablespoon Garlic Powder
1/2 Tablespoon Onion Powder
1/2 Tablespoon Salt
1 teaspoon Pepper
Vegetable ends - approximately one onion one lemon, 5 stalks of celery or carrots, 4 cloves of garlic
2 Tablespoon EVOO or Butter optional
1 5lb Whole Chicken

Mix spices together in a dish.
Pat dry chicken inside and out with a paper towel.
Stuff chicken with vegetable ends similar to how you would a turkey. Layer vegetables on the bottom of your cast iron pan and set chicken on top to allow air and heat circulation.
If desired, coat two tablespoons of EVOO on the chicken. Then sprinkle the mixed spices liberally all over the chicken.
Place chicken in a pre-heated 350F oven for approximately 1 hour or until internal temperature of chicken reads 165F.
Remove and let rest for approximately 10-15 minutes before carving to keep the juices in.

TIP: Skin perfectly crispy? Cover with tinfoil and place back in oven to continue cooking until internal temperature is ready.

Nutrition Information is based on whole chicken - not portions.