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Abbey's Best Roast Chicken

Abbey's Best Roast Chicken


"This is the best roast chicken I have ever made, and I won't make it any other way now!"
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1 h 50 m servings 454 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 4605 mg
  • 184%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery.
  3. Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt.
  4. Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 1/2 hours.
  5. Cover chicken with aluminum foil and allow to rest for 10 minutes before serving.

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There is only two of us so I decided to use cornish hens instead of a whole chicken and it worked great for those too. Because they are much smaller I bumped the heat down to 400 and let them go...

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