Cook1 hr 30 mins
Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.
- 1 (3 1/2-4 lb) whole chickens
- 1⁄4 cup warm melted butter
- 3 tablespoons vegetable oil
- 1 tablespoon seasoning salt (can use less)
- 2 teaspoons garlic powder (use if you are a garlic-lover or use onion powder) (optional)
- fresh ground black pepper (to taste)
- 2 tablespoons cold butter, divided
- 1 onion (cut into quarters)
- 1 large celery rib, coarsley chopped (can use a large whole lemon or two in place of the celery, see option on recipe heading)
- 2 (10 ounce) cans reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)
- Wash chicken well with cold water inside and out.
- Pat dry using paper towels.
- In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
- Season the inside of the chicken with salt and black pepper.
- Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
- Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
- For best flavor cover with plastic wrap and refrigerate overnight.
- Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
- Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
- Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
- Tent loosely with heavy foil.
- Set oven to 350°.
- Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
- Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
- Remove from oven and let rest (covered with foil) for about 20 minutes before carving.