My grandma used to make roasted chicken in the manner described in this recipe. The juiciest chicken is produced with this technique. The sautéed celery was delicious to snack on.
Juicy Roasted Chicken
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup butter or margarine
1 stalk celery, leaves removed
- Set the oven to 350 degrees Fahrenheit (175 degrees C).
- Place the chicken in a roasting pan and liberally sprinkle it with salt, pepper, and onion powder both inside and out. Put three tablespoons of the remaining butter in the cavity of the chicken and place dollops of it on the outside. Place three or four slices of celery cut into it in the cavity of the chicken.
- In a preheated oven, bake the chicken uncovered for about 1 hour and 15 minutes, or until the juices run clear and the meat is no longer pink at the bone. 165 degrees Fahrenheit should be displayed on an instant-read thermometer injected into the thickest section of the thigh, close to the bone (74 degrees C).
- Take out of oven, then baste with drippings. Before serving, let the food rest for about 30 minutes under a foil cover.