Mermaid's Tender Roast Chicken

"This is one of my newly adopted recipes. This is Mermaid's original description: The most tender, juicy chicken anywhere. My mom has made this for years. Great with baked potatoes and veggie."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by cherrylips4923 photo by cherrylips4923
photo by cherrylips4923 photo by cherrylips4923
photo by cherrylips4923 photo by cherrylips4923
photo by cherrylips4923 photo by cherrylips4923
Ready In:
2hrs 10mins




  • 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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  1. 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.
  2. Awesome recipe. I used a 4.5 lb chicken and increased the oven temp to 350 degrees and cooked for the full 2 hours. Made gravy with the drippings. What a great tasting dish and so easy too! I will be making this often.
  3. What a great recipe! So easy, and very flavorful! My kids absolutely loved it, and it makes a great gravy to pour over your taters...I did my bird in a roaster, and cooked the first hour covered, then uncovered and basted as directed for a wonderfully browned and crispy skin. Thanks Mermaid! :)
  4. 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.
  5. Perfect roast chicken. Crispy skin, tender meat, very well seasoned. Thanks.


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