Kittencal's Best Juicy Whole Roasted Chicken

READY IN: 25hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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