my darn near perfect roasted chicken
My husband and I really enjoyed this chicken, 'Perdue', fixed this way. It was good fresh from the oven and also cold on a sandwich with mayonnaise.
yield
4 serving(s)
prep time
15 Min
cook time
2 Hr 30 Min
method
Bake
Ingredients For my darn near perfect roasted chicken
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7 lbperdue roaster
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1 stickmargerine, melted and cooled
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1 stickbutter, melted and cooled
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1/2 cextra virgin olive oil
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1/4 clemon juice, fresh or bottled
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1 Tbspgarlic salt
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1 1/2 tspgarlic salt
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1 1/2 tspground thyme
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1 3/4 tspground black pepper
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1 1/2 tspdried parsley
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1/8 tspdried rosemary
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1 1/2 tspminced garlic
How To Make my darn near perfect roasted chicken
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1Preheat oven to 350 degrees F (175 degrees C). Pat chicken thoroughly dry with paper towels. In a bowl mix margarine, butter, olive oil and lemon juice. Then add garlic salt, thyme, black pepper, parsley, rosemary and minced garlic and mix thoroughly.When mixture has completely cooled, Place chicken into a 10”by 15” glass baking dish, and rub the outside of the chicken thoroughly with the mixture. Place any remaining margarine mixture into the cavity of the chicken.
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2Bake chicken in the preheated oven until browned about 2–2 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Or if roaster has a pop-up timer, and it has popped up, make sure the juices run clear.
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