My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (316g)

Recipe makes 6 servings

The following items or measurements are not included below:

1 tablespoon seasoning salt

Calories 555
Calories from Fat 414 (74%)
Amount Per Serving %DV
Total Fat 46.0g 70%
Saturated Fat 16.1g 80%
Monounsaturated Fat 16.5g
Polyunsaturated Fat 10.1g
Trans Fat 0.0g
Cholesterol 155mg 51%
Sodium 235mg 9%
Potassium 472mg 13%
Total Carbohydrate 3.3g 1%
Dietary Fiber 0.4g 1%
Sugars 1.1g
Protein 31.5g 63%

detailed view...

how is this calculated?

Kittencal's Best Juicy Whole Roasted Chicken

Recipe #195556 | 1 day | 1 day prep | add private note
KITTENCAL

By: KITTENCAL
Nov 14, 2006

Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Wash chicken well with cold water inside and out.
  2. 2
    Pat dry using paper towels.
  3. 3
    In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
  4. 4
    Season the inside of the chicken with salt and black pepper.
  5. 5
    Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
  6. 6
    Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
  7. 7
    For best flavor cover with plastic wrap and refrigerate overnight.
  8. 8
    Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
  9. 9
    Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
  10. 10
    Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
  11. 11
    Tent loosely with heavy foil.
  12. 12
    Set oven to 350°.
  13. 13
    Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
  14. 14
    Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
  15. 15
    Remove from oven and let rest (covered with foil) for about 20 minutes before carving.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: Chef #985729

On Nov 18, 2009

DIdn't used the lemon and stuffed the bird. Great flavored and tender enough to cut it with a fork!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: pambobanker

    On Sep 20, 2009

    Another absolutely wonderful recipe from Kittencal!!! They are all keepers!!! Made with a fresh chicken from the farmers market that was 7 lbs. Made with the onion and celery and garlic. Turned breast side down and roasted. Took foil off and turned breast side up to brown. Divine!!! The house smelled so amazing too!!! My husband said the best dinner ever again!!!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Jeffsmom

    On Dec 18, 2006

    This was very good. I cut back on the seasoning salt and garlic powder (as I had a rather scrawny roaster), and it was seasoned just right. Also, I'm use to roasting at a higher temperature, so I had it on 375 degrees for the first part, and 400 degrees for the last 20 minutes. Thanks, Kitten!

    3 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Christy M. From Indiana

    On Jan 11, 2009

    This turned out quite nicely, it was simple, I had all spices and veggies on hand, and just had an over all good taste and feel too it! Im def adding this one to my faves and going to use it whenever I bake a whole chicken I have found at a good price (only when I buy whole chickens) Thanks!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 16 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved