This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Juicy Roasted Chicken

Try this easy and delicious way to make a juicy roast chicken. See more

READY IN ABOUT 1¾ hrs

Juicy Roasted Chicken

Read Reviews (1464)

"My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after." — ROBINROCKINGBIRD

Ingredients Edit and Save

Watch video tips and tricks

Juicy Roasted Chicken

Herbes de Provence Roasted Chicken & Potatoes

How to Make Roasted Chicken Broth

How to Make Chicken Cacciatore

How to Make Chicken and Biscuits

Oven-Fried Chicken III

The Ultimate Roast Chicken

Simple Whole Roasted Chicken

Roasted Chicken Breasts

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

How to Cut Onions

Original recipe makes 6 servings Change Servings

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste

1/2 cup margarine, divided
1 stalk celery, leaves removed

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 15 mins
READY IN 1 hr 40 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Feb 11, 2008

OK - if you are like me, you will look at the ingredients and instructions for this receipe and say to yourself "Jeez people, what is the big deal?" Well- don't do it. I chose this receipe simply because I had a whole chicken, not a lot of time, and needed to cook it. I have NO idea why the combination of these ingredients or this cooking method (I followed it EXACTLY as written, but used real butter) yields such a wonderfully TASTY bird...but it does! If you don't try this, you're missing out. If you do try this, I venture to say that, you will be very pleasantly surprised!

—Jenny

See full review »

Most Helpful Critical Review

Nov 22, 2008

I believe the bake time for this recipe is incorrect. I baked it for 1 hour and 15 minutes and it was not done. Wonder if it should have been two hours and fifteen minutes?

—thekindone

See full review »

1,967 Ratings

See other versions of this recipe!

Aug 04, 2008

O.k. Back again - I entered a chicken cook off and used your recipe. Didnt change anything on the recipe. i won first prize out of about 50 entries. I got a nice plaque and trophy, a little prize money. Best part was the honor of it all. just wanted you to know your recipe is BLUE RIBBON>>>>>!!!! congrats

—quilldog

See full review »

May 05, 2008

one bad review listed for my grandma's recipe says the recipe calls for too much butter. the recipe has no butter in it. I have tried this recipe with promise lite spread and it came out juicy as ever. Recipe calls for margarine and I am happy to say low fat or lite works just as good.

—ROBINROCKINGBIRD

See full review »

Feb 16, 2008

I used the advice that the reviewer on the recipe page said: Use in combination with Moist Garlic Chicken. I sliced 8 garlic cloves and put in cavity, under skin and on top YUM! I also sliced 2 small lemons and put one in cavity and the other on top. Put 1/4 cup butter in cavity and 1/4 cup sliced butter on top. Put cut celery in cavity, and then salt/peppered all over. Roasted for 2 hours - turned out perfect. The GRAVY was AWESOME!! Some flour with the oils, then chicken broth and all the browned bits from the pan and juices from carving. This was my first roast chicken. Will make over and over!!

—Liddie

See full review »

Sep 17, 2006

I used a combination of 2 recipies from this site. This one and "Moist Garlic Roasted Chicken". It turned out perfectly. For my seasoning I used garlic powder (instead of onion) and lots of salt and pepper both on the outside, and in the cavity. Next time I will probably add some rosemary. The other recipe called for stuffing the cavity with lemon slices and garlic gloves. The flavours were great, and it turned out really juicy. Thank you for this recipe :)

—Chelsey Wolnowski

See full review »

Mar 15, 2008

My family and i absolutely love this recipe!We have made it 7 times and it has never failed us! We added a some garlic powder the second time and it made the worlds diff. My family and i arent big on white meat but when we make this recipe no one knows witch is witch ! I most definetely would recommend this recipe to anyone !We also added rosemarry,onions,onion powder,mushrooms,and celery and came out even better !

—boog

See full review »

Jun 27, 2007

best chicken I ever had, so juicy. My sister-in-law literally sucked the meat right off the chicken. Thanks for the wonderful recipe. Also, I was out of the onion powder and so I used garlic powder instead, I also lifted the skin on the breasts and massaged some butter under it, makes the skin crispy. Yumm.

—dohnut

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Healthier Juicy Roasted Chicken

Simple Whole Roasted Chicken

Roasted Lemon Herb Chicken

Crispy Roasted Chicken

Chinese Roasted Chicken

Roasted Lemon Balm Chicken

Amaretto Roasted Chicken

Beer Roasted Lime Chicken

Roasted Beer Butt Lime Chicken

Baked Slow Cooker Chicken

ADVERTISE WITH US

Nutrition

Calories
423 kcal
21%

Carbohydrates
1.2 g
< 1%

Cholesterol
97 mg
32%

Fat
32.1 g
49%

Fiber
0.2 g
< 1%

Protein
30.9 g
62%

Sodium
662 mg
26%

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

Nutritional Information

Juicy Roasted Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 423
Calories from Fat: 289

% Daily Value *
Total Fat 32.1g 49 %
Saturated Fat 7.4g 37 %
Cholesterol 97mg 32 %
Sodium 662mg 26 %
Potassium 305mg 9 %
Total Carbohydrates 1.2g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 30.9g 62 %
** Sugars 0.7g
Vitamin A 16 %
Vitamin C < 1 %
Calcium 3 %
Iron 17 %
Thiamin 8 %
Niacin 74 %
Vitamin B6 29 %
Magnesium 10 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.