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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

Recipe #67470 | 2¼ hours | 10 min prep | add private note

⁽⁶⁴⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Marilyn Collari

On Oct 20, 2009

After finding this recipe I forgot to save it and only remembered that butter was stuffed under the skin. Forgot the onion and garlic part. Anyway, I rinsed the bird, dried it, filled the cavity with S & P then applied the butter. Baked it at 350 at 20 minutes per pound. It was awesome!!! Can't wait to make it again with the onion and garlic. Delicious.

1 person found this review helpful

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From: ByNDii

On Aug 17, 2009

Brilliant!!!! This is officially the best chicken I have ever cooked, ever. Thank you for such a simple yet awesome recipe!

1 person found this review helpful

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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.

19 people found this review helpful

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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!