Juicy Roast Chicken


If you’re like me, you have roasted a chicken one hundred times, and think why do I need a recipe for roast chicken? I thought the same when I saw this recipe, but I always like to try new methods and see if it’s better than my usual. This recipe came through. The steps are not complicated but it did result in a juicy, delicious chicken. Cooking time will vary with different ovens and the size of your chicken, so test the temperature before removing from oven.

Juicy Roast Chicken

• (3 pound) whole chicken,
giblets removed
• salt and black pepper to taste
• 1-2 tablespoon onion powder
• ½ cup margarine, divided
• 1-2 stalks of celery, leaves

Preheat oven to 350 degrees F (175 degrees C). Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from oven and baste with melted margarine and drippings. Cover with aluminum foil and allow to rest about 30 minutes before serving.

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