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Juicy roasted chicken
A couple of simple ingredients with minimum fuss make a roast chicken that many people tell me is the juiciest they've ever eaten!
Ingredients
Serves: 6
- 1 (1.3kg) whole chicken, giblets removed
- salt and freshly ground black pepper to taste
- 1 tablespoon onion granules, or to taste
- 100g butter or cooking margarine, divided
- 1 celery stick, leaves removed
Method
Prep:10min ›
Cook:1hr15min ›
Extra time:15min ›
Ready in:1hr40min
- Preheat oven to 180 C / Gas 4.
- Place chicken in a roasting tin and season generously inside and out with salt and pepper. Sprinkle inside and out with onion granules. Place 3 tablespoons butter in the chicken cavity. Arrange dollops of the remaining butter 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 preheated oven, or until juices run clear. Remove from heat and baste with pan drippings. Cover with foil and allow to rest about 30 minutes before serving.
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Reviews & ratings
Average global rating:
(3402)
Reviews in English (2554)
juicy beautiful chicken, covered it in tin foil for first 20 mins then took it off for the rest of the cooking. - 21 Apr 2017
OK - if you are like me, you will look at the ingredients and instructions for this receipe and say to yourself "Jeez people, what is the big deal?" Well- don't do it. I chose this receipe simply because I had a whole chicken, not a lot of time, and needed to cook it. I have NO idea why the combination of these ingredients or this cooking method (I followed it EXACTLY as written, but used real butter) yields such a wonderfully TASTY bird...but it does! If you don't try this, you're missing out. If you do try this, I venture to say that, you will be very pleasantly surprised! - 10 Feb 2008 (Review from Allrecipes US | Canada)
O.k. Back again - I entered a chicken cook off and used your recipe. Didnt change anything on the recipe. i won first prize out of about 50 entries. I got a nice plaque and trophy, a little prize money. Best part was the honor of it all. just wanted you to know your recipe is BLUE RIBBON>>>>>!!!! congrats - 24 Jan 2008 (Review from Allrecipes US | Canada)