Updated: Mar 26, 2018
A lot of you have contacted me via social media and asked me to post about this again and I'm happy to! I've made this for my own children dozens and dozens of times and they love it. So they call it "Daddy's Famous Chicken". But it's actually my own father's creation. So the credit goes to him.
When I was a kid and my mom wasn't cooking that night for whatever reason, my dad would make this. I don't think he had a recipe, but I watched him do it, so I remember how he did it. It's super easy, doesn't take too long, and feeds a family of 4+.
Since my mother is from the Philippines, we always had a pot of steamed white rice ready to go to on the stove. So I'm used to eating it with steamed white rice, which is really delicious with all the juices that this dish generates while baking, but that's entirely optional. You can serve with whatever sides you like, or none at all. It's an all-in-one meal!
Ok, here it is. Most of the ingredients are probably already in your fridge or pantry:
Things you need:
1 Whole Chicken
1 Yellow Onion
1 Bushel of Celery
1 Small package of Baby Carrots
McCormick's Garlic Salt
1 Pyrex or oven safe baking dish
Take the chicken and remove any giblets inside. You can use them in the recipe or discard them if you like. (I use them.)
Rinse then pat the chicken dry inside and out with paper towels. Place the chicken (and giblets if you kept them) in the Pyrex dish.
Salt and pepper on the inside and outside. Rub the salt and pepper into the chicken's skin.
Dice up the onion, and celery stalks into medium sized pieces.
Take a few of the onion pieces and celery you diced up along with a few baby carrots and put them inside the chicken.
Sprinkle the rest of the onion, celery, and carrots around the chicken in the Pyrex dish, then, salt and pepper the vegetables to taste.
Bake the chicken for 1 hour (oven times will vary) on 375F.
For the last 15 minutes of baking time, turn the oven heat up to 450F. (This crisps and browns the skin.)
Take the chicken out after you test the internal temperature for doneness and the juices run clear.
Let the chicken sit for about 5 minutes before you carve it up.
You'll notice the chicken and vegetables create a lot of juice. This is the yummy stuff to spoon over white rice or your sides! So good, it'll make you slap your Granny!!
Oven times vary greatly and the baking time will depend on the size of your chicken, so you may have to experiment with the times, but I usually bake for about 1 hour to 1 hour and 15 minutes, then crisp for another 15 minutes. I love this recipe because it's hard for me to mess up and it's a crowd pleaser! Let me know how it worked for you!