Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.
Cut the celery into 3 or 4 pieces, and place in the chicken cavity. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of degrees F 82 degrees C.
Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving. Read our picks for the best kitchen tools to make cooking your favorite recipes that much easier.
All Rights Reserved. Juicy Roasted Chicken. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Juicy Roasted Chicken Kandice Greenwood.
Juicy Roasted Chicken Reesry Juicy Roasted Chicken Paris Ratliff. Juicy Roasted Chicken Danielle Popov. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
Preheat oven to degrees F degrees C. I Made It Print. Tips Read our picks for the best kitchen tools to make cooking your favorite recipes that much easier.
Full Nutrition. Reviews Read More Reviews. Most helpful positive review Jenny. Rating: 5 stars. OK - if you are like me, you will look at the ingredients and instructions for this receipe and say to yourself "Jeez people, what is the big deal? Chop up the back a little, and put the back, gizzard, and neck into a small saucepan and cover with water by a half inch or so.
Bring to a simmer and let simmer while your chicken is baking. Then strain and use the stock for making a richly flavored gravy. Heat the drippings from the roasted chicken with some stock or white wine for a simple gravy. This recipe works best with chicken with the skin ON. Even if you intend to eat the baked chicken without its skin, leave the skin on for baking because it prevents the chicken pieces from drying out while they bake. My mother made this baked chicken at least once a month when I was growing up, and still does!
It's terrific with her Spanish rice and a little mango chutney on the side. We also love serving it with a garden lettuce side salad and some easy steamed broccoli. Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.
Sprinkle the chicken pieces all over with black pepper and a little more salt. Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces the breasts are in the center of the pan. Don't crowd the pan; allow room in between the pieces. This initial high heat will help brown the chicken. If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.
Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving. If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.
Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan. So you should leave it uncovered. High-heat baking for a relatively short time will help it stay moist and juicy and help prevent it from drying out. I've tried both methods, and in my experience, the latter is much better at producing juicy chicken.
Bake it for a short time - minutes. For smaller, 6-oz pieces, 15 minutes should be enough. The best way to make sure the chicken is done is to use an instant-read thermometer.
These days, many chicken breasts sold in the supermarket are huge. I've seen ones weighing 12 oz or even 13 oz! If yours are this big, you will need to cook them for longer, probably around 30 minutes.
So check after 20 minutes. And if you do need to cook them for longer, either flip them or loosely cover them with foil to prevent the tops from burning in the hot oven. I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a couple of ideas for you:. Anything goes, really! This main dish is incredibly versatile.
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. You can also freeze them for up to 3 months. I like to make several at a time because leftovers are so incredibly versatile. Want these recipes in your inbox? You can unsubscribe at any time.
Jump to Recipe Card. How do I bake chicken breast without drying it out? Should you cover the chicken with foil when baking? What's the best temperature to bake chicken? How long should I bake chicken breast? What if my chicken pieces are very large? Broiled Chicken Breast. How to bake chicken breast? Bake it for a short time at a high temperature. You will get delightful results, every time. Prep Time 10 mins.
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