As another reviewer said, don't be fooled by how simple this is! This is the best roast chicken and so easy. I find seasoning the cavity a challenge (what do you do, stick your whole hand in there? Throw the salt and hope it covers evenly?) so what I do is melt the butter (sorry, I don't use margarine) and drizzle that over the chopped celery. I then season the chopped celery (butter makes seasoning stick nicely) and stuff the bird with the seasoned celery. I make sure chicken's skin is dry before I pour a little more melted butter on and rub that around. Season the skin (I use a generous amount of good kosher salt or coarse ground sea salt). I start the chicken in a 400 degree oven to crisp up the skin then reduce to 350 after just 15 minutes, and roast 20 mins per pound at 350. Crispy golden skin, moist even in the breast. A few times I've added chopped onion inside rather than onion powder, and the last time I just used celery and salt and it was still delicious.
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As another reviewer said, don't be fooled by how simple this is! This is the best roast...