Community Pick
Mermaid's Tender Roast Chicken
photo by Baby Kato
- Ready In:
- 2hrs 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 4 lbs whole chickens
- 2 garlic cloves
- 3 tablespoons butter
- 1 onion
- 2 tablespoons vegetable oil
- salt and pepper
directions
- Preheat oven to 325.
- Place 1 tablespoon oil on the bottom of glass pan.
- Thoroughly clean chicken, removing all excess from cavity.
- Put 1 tablespoon oil on a paper towel and lightly rub the chicken down with oil Salt and pepper the skin.
- Insert 1 tablespoon butter, garlic and some chopped onion into cavity.
- Place the chicken on it's back and insert one tablespoon of butter between the skin and the breast, for each breast.
- (You have to kind of pull the skin a little to get the butter underneath it. This is what causes the chicken to be so tender and juicy.) Cook for approx 2 hours, basting every 30 minutes if possible.
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Reviews
-
Oh me oh my, what a great recipe!!!!The chicken came out so tender I could cut it with a fork. I have to be honest, I did not cook a full bird, with the two of us in the house, I decided to try it out on two boneless skinless chicken breasts, and I must say I am very pleased with the results. I just put the butter on top, sprinkled the onions and garlic on top then popped it in the oven. I baked covered with foil for about an hour, then for the last 15 mins I took the foil off so it would brown up nicely. Thank you sooooo much for sharing this wonderful recipe.
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Delicious, I followed the instructions exactly and it turned out crisp and tender.<br/>Update (1/23/14): This recipe has effectively become my "standard" treatment for poultry (even Turkey). It pops out a delicious tender and juicy bird almost every time. I don't know how many times I've reprinted and hand copied this recipe but after doing it (yet again!) it seemed wrong to not acknowledge what a great recipe this is and how much I've used it.
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RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.