Roasted Chicken

wildchild86 — Mon, 12 Sep 2011 01:21:16 GMT

JUICY ROASTED CHICKEN

I made my first roasted chicken tonight and it was the bomb. It came out so moist and flavorful! I did make some changes though. I used half the amount of butter the recipe called for, plus I put 6 cloves of garlic and lemons slices into the cavities of the chicken and roasted for about 2 hours. I made it with black beans and brown rice.

Enjoy!

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

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.

<h3>Nutritional Information </h3>

Amount Per Serving Calories: 423 | Total Fat: 32.1g | Cholesterol: 97mg Powered by ESHA Nutrient Database

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Roasted Chicken