Whole Chicken Roast – a delicious recipe with Chicken, Celery, Yellow Onion, Celery Salt, Garlic, Chicken Rub. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
-Clean out the chicken, and wash.
2
-Sprinkle chicken with Celery Salt, Garlic Powder, and Chicken Rub.
3
-Take the pear juice can and cut off the top (be careful!).
4
-Put Cut celery and onions in the pear juice. Stuff chicken with a little bit of Celery and Onions.
5
-Place Pear juice can on inside of chicken so that chicken is standing up butt end down.
6
-Place on grill so that the Pear Juice can bottom is sitting on the grill, reduce grill to Medium-Low Heat until inside breast temperature reaches 160F.
7
Note: Watch for flare ups, be ready with a spray bottle of water just in case so that the chicken does not burn.
8
Serve with some greens and some mash potatoes and Enjoy!
41
kcal
Calories
1
g
Fat
8
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Whole Chicken, Pear Juice (in cans), Celery, Yellow Onion, and more.
Yes, Whole Chicken Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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