November 30, 2010

Juicy Roast Chicken

Sometimes you see a recipe that's hardly a recipe; just a few basic ingredients and you think, ""who would even go to the effort to even share that?" This was just one of those instances, but here I am -- sharing this delicious and easy recipe for a whole roasted chicken and telling you that you need to make this immediately. 

I don't know what it is about this combination of ingredients, but it made a juicy and moist chicken underneath a layer of perfectly crispy skin. I think we might need to break up with Swiss Chalet. 

And what's great about roast chicken is that it is extremely economical. I bought this one on sale for a mere $6 and not only did I get an amazing full dinner out of it, I also made four cups of stock, saving myself an additional $5 for my weekly soup. Something that tastes great and is inexpensive? This one is a no-brainer.

Juicy Roast Chicken
Serves 4

  • 1 3 pound whole chicken, giblets removed
  • 1 tbsp onion powder
  • 1/2 cup butter, divided
  • 1 stalk celery, leaves removed
  • salt and pepper

  • Preheat oven to 350 degrees
  • Place chicken in a roasting pan and season generously inside and out with salt and pepper and onion powder.
  • Place 3 tbsp butter inside chicken cavity and arrange dollops of remaining butter on the chicken skin.
  • Cut the celery into three or four pieces and place in chicken cavity.
  • Bake uncovered 1 hour and 15 minutes in preheated oven to a minimum temperature of 180 degrees. 
  • Remove from heat and baste with melted butter and drippings. 
  • Cover with aluminum foil and allow to rest for 30 minutes before cutting and serving.


  1. I love Roast Chicken and am always looking for new recipes to try!

  2. linds - next time you make this (which you probably won't b/c you never do the same recipe twice) please invite me over.
    Big Sis.



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