Recipe Background
This dish will transport you back to Sunday dinners with the family; it's just like how Mom used to make it! Mother's Roasted Chicken elevates the savory chicken flavor with aromatic onion powder, rich margarine, and garden-fresh celery. Roasted to juicy perfection and with a melt-in-your-mouth texture, Mother's Roasted Chicken is a showstopper both in looks and in taste. The only problem is figuring out who gets what piece!
This dish will transport you back to Sunday dinners with the family; it's just like how Mom used to make it! Mother's Roasted Chicken elevates the savory chicken flavor with aromatic onion powder, rich margarine, and garden-fresh celery. Roasted to juicy perfection and with a melt-in-your-mouth texture, Mother's Roasted Chicken is a showstopper both in looks and in taste. The only problem is figuring out who gets what piece!
Ingredients
- 1 (3-pound) whole chicken giblets removed
- salt to taste
- black pepper to taste
- 1 tablespoon onion powder
- 1/2 cup margarine divided
- 1 stalk celery leaves removed
Directions
- Preheat the oven to 350 degrees F.
- Place the chicken in a roasting pan.
- Season the chicken generously with the salt and the pepper, both inside and outside.
- Sprinkle the inside and outside of the chicken evenly with the onion powder.
- Place 3 tablespoons of the margarine in the chicken cavity.
- Arrange dollops of the remaining margarine around the chicken's exterior.
- Cut the celery into 3-4 pieces and place the pieces in the chicken cavity.
- Bake the chicken uncovered until it is no longer pink at the bone, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh near the bone but not touching the bone reads 175 degrees F, about 1 hour 15 minutes.
- Remove the chicken from the oven and baste it with the melted margarine and drippings.
- Cover the chicken with aluminum foil and allow it to rest for 30 minutes.
- Serve.
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