I call this “Sunday” Roast Chicken because it is most flavorful and moist if brined over night.

1 recipe Brine
4 to 5 pound whole chicken
1 Tbsp olive oil
1 Tbsp butter
1/2 tsp celery salt
1/2 tsp ground black pepper
1 small onion, roughly chopped
2 stalks celery with leaves, roughly chopped
1 small lemon, quartered

1. On Saturday night, prepare one recipe of brine as directed. Brine the chicken over night. On Sunday, when you are ready to continue, proceed with the directions for rinsing and letting the chicken rest.
2. Place a 12 inch oven safe skillet in the middle position of the oven. Heat the oven to 450° while preparing the chicken.
3. Melt together the olive oil and butter and set aside to cool.
4. In a small bowl, combine the celery salt and pepper. Rub this mixture well into the chicken, both under the skin and into the skin. Rub the oil and butter mixture all over the chicken. Stuff both cavities with the chopped onion, celery, and lemon quarters. Tie the legs together with kitchen twine and tuck the wing tips behind the back. Insert a probe thermometer into the thickest part of the breast.
5. Transfer the chicken, breast side up, to the preheated skillet in the oven. Roast the chicken until the breast registers 120°, then turn the oven off and leave the chicken in the oven until the breast registers 160°. check the temperature in the thickest part of the thigh. It should register 175°.
6. Remove the chicken from the oven and transfer to a carving board. Allow the chicken to rest, uncovered, for 20 minutes before carving.
7. While the chicken rests, prepare a Simple Pan Sauce or gravy, if desired.

Servings: 8