My Herb-Roasted Whole Chicken is a great centerpiece for the meal. You can use the herbs I have listed below, or you can leave out anything you don't like or add to the spice mixture to suit your tastes. The important thing to remember, though, is to make sure you thaw the bird thoroughly and remove the giblets before roasting the chicken (you can use the giblets to make gravy if you wish, mine usually just end up in the trash). I usually try to give the bird at least 48 (but no more than 72) hours in the fridge to thaw before cooking. If not thawed completely, some parts of the chicken will be fully cooked while others will be cold and undercooked. I don't know about you, but spending the rest of the day at the hospital with Salmonella poisoning just doesn't sound near as much fun as watching Sunday Night Football.
For ideas of what to serve with the chicken, head over to my Meal Ideas page.
Herb-Roasted Whole Chicken
1 3-1/2 to 4 lb whole chicken, giblets removed
2 Tbsp vegetable oil
1/2 onion, cut into 4 pieces
1 stalk celery, cut into 2-inch lengths
1 carrot, peeled, cut into 2-inch lengths
1 Tbsp kosher salt, divided
1 tsp ground black pepper, divided
1 tsp dried basil
1 tsp celery flakes
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp garlic powder