Entree, Chicken: Juiciest Whole Roasted Chicken

By LynnK

Juicy Roasted Chicken By: ROBINROCKINGBIRD:
“My grandmother’s recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent.”

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Ingredients

• Garlic Roast Chicken Variation:
• Ingredients
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper, to taste
• 1 tablespoon onion POWDER, or to taste
• 1/2 cup butter, margarine or butter spread; divided
• 1 stalk celery, leaves removed
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon on garlic POWDER, or to taste
• 1/2 cup butter, margarine or butter spread; divided
• 1 stalk celery, leaves removed
• 4 cloves of garlic or 3 tsp. chopped garlic
• OPTIONAL:
• peeled carrots (tops and end tips cut off)
• potatoes (either peeled or scrubbed with peel left on, any eyes or blemishes cut out) cut into quarters lengthwise

Details

Servings 6
Preparation time 10mins
Cooking time 110mins

Preparation

Step 1

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3.Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil or lid and allow to rest about 15 to 30 minutes before serving.

FORGARLICCHICKEN:
place cloves of garlic or chopped garlic in chicken cavity before roasting; sprinkle with garlic powder

FORINCLUDINGROASTEDCARROTSand/orPOTATOES
place carrots under the chicken before roasting, place potatoes around chicken before roasting

Nutritional Information
Amount Per Serving Calories: 423 | Total Fat: 32.1g | Cholesterol: 97mg Powered byESHANutrient Database