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Simple Roasted Chicken

I make this and freeze the meat to make meals simpler. Use in chicken salads, soups and more.
Course dinner, lunch
Cuisine American
Keyword roasted chicken
Servings 4
Author dez the bakist


  • 2 bone in chicken breasts or 4 boneless skinless
  • 1 large carrot, cut into sticks
  • 2 celery stalks, cut into strips
  • 1/2 onion, sliced
  • 1 garlic clove, chopped
  • 1/4 cup white wine
  • black pepper & salt
  • olive oil


  • preheat oven to 400F
  • I use a cast iron pan but a metal or glass baking dish will work just fine
  • Drizzle pan with a little olive oil, then lay the carrots, celery and onion on the bottom of the pan, sprinkle with salt and pepper. Add the wine here as well.
  • Salt and pepper both sides of the chicken and then lay on top of the sliced veg in the pan and sprinkle the garlic over and around the chicken.
  • Bake in the preheated oven starting at 30 mins or until internal temperature of chicken registers at 165 and liquid from chicken runs clear
  • I like to let the chicken cool a bit and then shred the meat off and save for salads and soups or an easy addition to pastas for dinner.


Store in a reusable resealable bag in the refrigerator for up to 5 days or freeze for a couple months.