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Country Roasted Chicken Recipe

Country Roasted Chicken Recipe

This recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to eat poultry. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself.—Judy Page, Edenville, Michigan
TOTAL TIME: Prep: 15 min. Bake: 65 min. + standing YIELD:4 servings


  • 1 broiler/fryer chicken (3 pounds)
  • 1/2 teaspoon dried thyme
  • 2 teaspoons salt, divided
  • 1 large onion, cut into eighths
  • 2 celery ribs with leaves, cut into 4-inch pieces
  • 4 fresh parsley sprigs
  • 8 small red potatoes
  • 1/4 cup chicken broth
  • Minced fresh parsley


  • 1. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with the onion, celery and parsley sprigs. Place in a greased oven-proof Dutch oven.
  • 2. Cover and bake at 375° for 30 minutes. Sprinkle remaining salt over chicken. Add potatoes and broth to pan. Cover and bake 25 minutes longer.
  • 3. Increase oven temperature to 400°. Bake, uncovered, for 10-15 minutes or until potatoes are tender and a thermometer inserted in chicken reads 180°. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Sprinkle with minced parsley. Yield: 4 servings.

Nutritional Facts

1 serving: 455 calories, 21g fat (6g saturated fat), 131mg cholesterol, 1377mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 44g protein.

Reviews for Country Roasted Chicken

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Goodeats3 User ID: 7821286 227445
Reviewed Jun. 4, 2015

"The results from following the instructions yield forth a flavorful, tender, juicy roasted chicken. Beautiful. Made chicken salad with the left overs. Thanks for sharing."

FancyNancysKitchen User ID: 7525726 34626
Reviewed Jan. 23, 2014 Edited Jan. 24, 2014

"Sliced onion, celery, and three garlic gloves and stuffed 5lb chicken. Added ten minutes to each baking time. Used 3/4 cup broth and cut up potatoes. Salted and peppered inside and out of chicken. Threw two bay leaves on top. Used soup base to make broth with chicken neck in boiling water. Mixed two T softened butter with two T flour and added to pan juices to make gravy."

saw-whet User ID: 2849135 108136
Reviewed Nov. 18, 2013

"very good"

migz User ID: 653095 103381
Reviewed Sep. 25, 2013

"Sooooo good! I will use as my go-to roast hen recipe from now on. I don't usually alter recipes but next time I will try just 1/2 teasp salt inside and just a wee sprinkle on top - oh and add more broth -just so there's more for gravy. Teenaged daughter said "you should make this more often". She is starting to collect recipes and this one is a definite keeper. Thank you for sharing, Judy Page and Taste of Home."

cwbuff2 User ID: 5946195 83816
Reviewed Oct. 28, 2012

"Super tasting and super easy! The chicken comes out moist and falling off the bone. This recipe gets a blue ribbon. I served it with Herbed Honey Lime Sauce, another TOH recipe."

ekatiakarpova User ID: 6312133 60149
Reviewed Mar. 28, 2012

"It was good, I cut pototoes to cook it faster and pototoes must be in the broth to be cooked and not dry hard. I sprinkled the chicken with garlic."

JMD Fremont CA User ID: 5629979 34620
Reviewed Jan. 1, 2011

"This was really good. The chicken was really moist and the potatoes came out with the perfect consistency. The recipie was so simple, I was really surprised how good the flavor was."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.