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.
Amazing recipe, i tried it said "best chicken i have ever ate" my BF laughed and then tried it and said "best chicken i have ever ate". I did not change a thing beside cooking a 4 lb chicken, I cooked it for 20 min at 450 degrees and then 40 min at 400, let it sit 15 min, and it was perfect. Amazing amazing amazing
Made for Kittencal cookathon. In memory of your dear husband...now in the company of Angels. I would give this 10 stars if I could...it makes such a gorgeous gravy and the chicken is flavourful and tender!
I finally figured out that I must have had larger chickens than the recipe called for because I ended up cooking it probably an hour longer. No matter, it came out tender, juicy and delicious. I made 2 chickens together and all I had was 1 can of chicken broth and 1 beef broth. The next day I threw together the strained (defatted) broth, some of the diced chicken, a little chicken bouillon (I'm trying to watch the salt), some chopped green onion and kale and threw in some frozen egg noodles once it came to a boil. 20 minutes later I had a super fast, throw-together, healthy soup that tasted awesome! Thanks for a great recipe Kittencal!