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My review
Perfect Roast Chicken
jenmat
"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."
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Ingredients
2 h 15 m servings 650 calsOriginal recipe yields 6 servings (1 whole roasted chicken)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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).
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 650 calories; 52.8 g fat; 1.2 g carbohydrates; 41.3 g protein; 129 mg cholesterol; 1381 mg sodium. Full nutrition
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Reviews
Read all reviews 6181 Ratings
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Most helpful positive review
11/6/2012
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 sal...
Most helpful critical review
9/8/2012
I used butter and mixed it with the herbs then added fresh garlic and some lemon. Wonderful!
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11/6/2012
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 sal...
9/7/2012
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 ...
9/8/2012
I used butter and mixed it with the herbs then added fresh garlic and some lemon. Wonderful!
7/27/2017
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 sk...
1/22/2014
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. Unwr...
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 wel...
12/5/2012
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 e...
9/6/2012
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 chi...
6/2/2014
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 mo...