Kittencal's Whole Roasted Chicken
September 15, 2011
"Plan ahead the chicken must be refrigerated for 24-48 hours, use only seasoned salt white salt will not be as good, this will also work using a larger roasting chicken 6 pounds and up you will need to use 2 lemons for a larger chicken"
- Serving Size: 1 (487.1 g)
- Calories 668.5
- Total Fat - 39.1 g
- Saturated Fat - 14.9 g
- Cholesterol - 998.3 mg
- Sodium - 428.6 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 1.7 g
- Sugars - 1.4 g
- Protein - 71.3 g
- Calcium - 64.6 mg
- Iron - 10.4 mg
- Vitamin C - 42.8 mg
- Thiamin - 0.1 mg
Wash chicken well with cold water inside and out.
Pat dry using paper towels.
In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
Season the inside of the chicken with seasoned salt and black pepper.
Season the outside of the chicken generously with seasoned salt then black pepper and garlic powder.
Place the chicken into a glass dish; cover top of the dish tightly with plastic and refrigerate 24-48 hours.
When ready to cook place 2 tablespoons cold cubed butter into the cavity of the chicken along with the whole lemon (make certain to pierce the lemon/s all over with a fork).
Tie legs together using cotton string.
Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
Place about 1 inch water mixed with chicken broth or all water into the bottom of the pan. Tent loosely with heavy foil.
Preheat oven to 350 degrees F.
Roast for about 1 hour basting frequently with pan juices (I use my turkey baster for this) Uncover and roast for about 30 minutes more (uncovered) until the skin is crispy and internal temperature reaches 180 degrees (I pull it out about 175 degrees as it will cook more after removing from the oven and cooking time will depend on the size of the chicken).
Remove from oven and let rest (covered with foil) for about 20 minutes before carving.
Tips & Variations
No special items needed.