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
- 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.