Perfect Roast Chicken Recipe -
Perfect Roast Chicken Recipe
  • READY IN hrs

Perfect Roast Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 1 whole roasted chicken Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 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!

Most Helpful Critical Review
Sep 10, 2012

I used butter and mixed it with the herbs then added fresh garlic and some lemon. Wonderful!

Sep 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!

Nov 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.

Jan 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!

Sep 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.

Dec 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 :)

Dec 10, 2012

I just tried this recipe and it is wonderful - and easy! I did use unsalted butter instead of margarine, and reduced the 1 cup to 1/2 cup and it worked great on an almost 6 lb bird. The sauce ( gravy if you choose to make it ) was outstanding.


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  • Calories
  • 650 kcal
  • 33%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 52.8 g
  • 81%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 41.3 g
  • 83%
  • Sodium
  • 1381 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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