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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (341g) Recipe makes 4 servings |
||
| Calories 783 | ||
| Calories from Fat 557 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.9g | 95% | |
| Saturated Fat 19.6g | 98% | |
| Monounsaturated Fat 23.6g | ||
| Polyunsaturated Fat 14.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 236mg | 78% | |
| Sodium 261mg | 10% | |
| Potassium 622mg | 17% | |
| Total Carbohydrate 3.3g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.2g | ||
| Protein 50.7g | 101% | |
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Mermaid's Tender Roast Chicken
By: riffraff
Jul 25, 2003
This is one of my newly adopted recipes. This is Mermaid's original description: The most tender, juicy chicken anywhere. My mom has made this for years. Great with baked potatoes and veggie.
SERVES 4 -6
Ingredients
- 4 lbs whole chickens
- 2 garlic cloves
- 3 tablespoons butter
- 1 onion
- 2 tablespoons vegetable oil
- salt and pepper
Directions
1
Preheat oven to 325.2
Place 1 tablespoon oil on the bottom of glass pan.3
Thoroughly clean chicken, removing all excess from cavity.4
Put 1 tablespoon oil on a paper towel and lightly rub the chicken down with oil Salt and pepper the skin.5
Insert 1 tablespoon butter, garlic and some chopped onion into cavity.6
Place the chicken on it's back and insert one tablespoon of butter between the skin and the breast, for each breast.7
(You have to kind of pull the skin a little to get the butter underneath it. This is what causes the chicken to be so tender and juicy.) Cook for approx 2 hours, basting every 30 minutes if possible.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Whole
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- Occasion > Dinner Party
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Featured Reviews for This Recipe
From: Cookin4GoodLookin
On Aug 30, 2008
The first time I roasted a whole chicken, it came out dry, so I was scared to try again... but now I'm so glad I did! I rubbed a mixture of tarragon, garlic salt, and rosemary underneath the skin and let it marinate in the fridge for about 3 hrs. This turned out SO moist... Will definetly make again!
From: Babychops
On Jul 15, 2008
Hoo boy! I have never before eaten half a chicken & gone back to pick the carcass clean... My honeybunny did too... Wow, I added sliced shallots to the cavity with half a yellow onion, & about 6 garlic cloves, chopped. To mix them up well I melted a couple tablespoons butter with them in the microwave & then stuffed the cavity. This is worth a try folks, you won't be disappointed! Skin was crispy & delicious and even the breast meat was tender & juicy. I served it with my Shallot-Ranch potatoes & they were both a big hit! Thanks riffraff!
From: Sidd
On Nov 5, 2003
Oh me oh my, what a great recipe!!!!The chicken came out so tender I could cut it with a fork. I have to be honest, I did not cook a full bird, with the two of us in the house, I decided to try it out on two boneless skinless chicken breasts, and I must say I am very pleased with the results. I just put the butter on top, sprinkled the onions and garlic on top then popped it in the oven. I baked covered with foil for about an hour, then for the last 15 mins I took the foil off so it would brown up nicely. Thank you sooooo much for sharing this wonderful recipe.
From: canarygirl
On Nov 8, 2003
What a great recipe! So easy, and very flavorful! My kids absolutely loved it, and it makes a great gravy to pour over your taters...I did my bird in a roaster, and cooked the first hour covered, then uncovered and basted as directed for a wonderfully browned and crispy skin. Thanks Mermaid! 
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