Perfect Roast Chicken

Perfect Roast Chicken

41
jenmat 1

"Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time."

Ingredients

2 h 15 m servings 650 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 650 kcal
  • 33%
  • Fat:
  • 52.8 g
  • 81%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 41.3 g
  • 83%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1381 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
  3. Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

41
  1. 52 Ratings

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Great recipe for "Perfect Roast Chicken"! I was able to use this for a 7 lb. bird so if you've got something smaller I'd cut the recipe in half. I didn't have garlic salt so I used a bit of sal...

We thought this was delicious! I 3/4'd the recipe for an almost 5 pound chicken (Trader Joe's), and it was plenty! I did put most of the butter (not margarine) either under the skin or in the ...

I used butter and mixed it with the herbs then added fresh garlic and some lemon. Wonderful!

This is my first time to rate a recipe on the site! But this one was the best roast chicken I have ever made! The only thing I did different was to put some of the rub under the skin also as wel...

I've been roasting my chickenS as well as turkeys this way for years. IMHO, this uses way too much marg. For a chicken, I'd say 1/4 cup butter is plenty. Here's a tip I recently learned. Unwr...

Used fresh herbs, real butter and added some lemon and vegetables, but didn't cook in a bag ~ this turned out to be a real winner. Super juicy and moist. Hubby kept saying it was the best he e...

definitely juicy! i added onion powder, paprika and season salt. i also dotted the chicken with half of the butter mixture and melted the rest and poured over the chicken. i also flipped the chi...

I just tried this recipe and it is wonderful - and easy! I did use unsalted butter instead of margarine, and reduced the 1 cup to 1/2 cup and it worked great on an almost 6 lb bird. The sauce ...

I have tried so many roasted chicken recipes, and this one is the best!!!! Only used 1/2 cup of butter (not margarine)....everything else was the same. Also, use the pan drippings to make the mo...