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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

  • 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).

Nutrition Facts

650.4 calories; protein 41.3g 83% DV; carbohydrates 1.2g; fat 52.8g 81% DV; cholesterol 129.3mg 43% DV; sodium 1381.5mg 55% DV. Full Nutrition

Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2012
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 salt mixed with garlic powder. I also opted to add a bit of onion powder to the mix. I put it in the roaster and covered it with non-stick foil and let it set in the fridge all day. I stuffed the cavity with some onion and celery let it come to room temp. and baked it for about three hours and it smelled divine. This was so incredibly moist, tender, and delicious without a ton of effort - great recipe! Read More
(78)

Most helpful critical review

Rating: 3 stars
09/10/2012
I used butter and mixed it with the herbs then added fresh garlic and some lemon. Wonderful! Read More
(44)
105 Ratings
  • 5 star values: 93
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/06/2012
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 salt mixed with garlic powder. I also opted to add a bit of onion powder to the mix. I put it in the roaster and covered it with non-stick foil and let it set in the fridge all day. I stuffed the cavity with some onion and celery let it come to room temp. and baked it for about three hours and it smelled divine. This was so incredibly moist, tender, and delicious without a ton of effort - great recipe! Read More
(78)
Rating: 5 stars
09/07/2012
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 cavity, otherwise following the directions. You could add whatever you wanted to the cavity (onion? garlic?), but whatever, this is delicious. Most of the butter doesn't stick to the chicken, but it certainly makes a great chicken, let me tell you! And right now I've had the carcass and all the other bones, carrots, celery, and onion in a pot so that I will have the best broth in the world. We will have several meals from this chicken! Thanks so much for the recipe! Read More
(71)
Rating: 5 stars
07/28/2017
Delicious! I didn't change the portions of ingredients but I did distribute them differently.... 1) Half of the rub was more than enough to coat the chicken under the skin AS WELL AS over the skin. 2) I mixed the other half of the rub with some chopped onions (about half an onion) and 4 minced garlic cloves and stuffed the inside of the chicken with that. AMAZING flavor. The chicken turned out so moist and delicious and the skin was nice and crispy. Read More
(49)
Advertisement
Rating: 3 stars
09/10/2012
I used butter and mixed it with the herbs then added fresh garlic and some lemon. Wonderful! Read More
(44)
Rating: 5 stars
01/22/2014
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. Unwrap your chicken from it's packaging and leave in the fridge overnight to air dry the skin then your butter will rub in much better! The whole idea of using this method is that YOU DON'T HAVE TO BASTE! Read More
(21)
Rating: 5 stars
11/13/2013
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 well as rubbing it all over & put half a lemon in the cavity! Juicy & delish. This will definitely be my go to for roast chix. Read More
(18)
Advertisement
Rating: 5 stars
12/05/2012
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 ever had even better than his mom's. Thank you for sharing. Will definitely make again:) Read More
(11)
Rating: 4 stars
09/06/2012
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 chicken every 45 min while in the over. Read More
(9)
Rating: 5 stars
06/02/2014
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 most delicious gravy you've ever had. I've been eating it spoonful after spoonful. I'm going to go eat some more now. Lol Read More
(8)