Kittencal's Best Juicy Whole Roasted Chicken

Ingredients

• 1 (3.5-4 lb)  whole chickens

• 1/4 cup warm melted butter
• 3 tablespoons vegetable oil
• 1 tablespoon seasoning salt (can use less)
• 2 teaspoons garlic powder (use if you are a garlic-lover or use onion powder) (optional)
• fresh ground black pepper (to taste)
• 2 tablespoons cold butter, divided
• 1 onion (cut into quarters)
• 1 large celery rib, coarsley chopped (can use a large whole lemon or two in place of the celery, see option on recipe heading)

• 2 (10 ounce) cans reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)

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.