"sunday best" roast chicken

★★★★★ 4
WildfloursCottageKitchen avatar
By Kelly Williams
from Forked River, NJ

When I was a little girl, we had three types of clothing. "Play clothes", "school clothes" and "Sunday Best"! "Sunday Best", though, also referred to the best meal of the week that was served around noontime on Sundays. Growing up in a farm community, dinner was simple but oh, so good! Roast chicken was always a welcomed favorite! So, here's my "Sunday Best" roast chicken! Enjoy! :D Photo by me.

★★★★★ 4
serves 4-6
prep time 15 Min
cook time 2 Hr

Ingredients For "sunday best" roast chicken

  • 1
    (5-6 lb.) roasting chicken
  • about 1-2 tbl. olive oil, enough to coat
  • 2 tsp.
    johnny's seasoning salt, or your own favorite
  • 2 tsp.
    paprika
  • 1 tsp.
    garlic powder
  • 2 tsp.
    dried thyme, crush between fingers when sprinkling
  • 1 tsp.
    dried italian seasoning
  • 1/2 tsp.
    or so of fresh cracked black pepper
  • 1
    stick butter, melted

How To Make "sunday best" roast chicken

  • 1
    Remove any "innards" from chicken. Rinse chicken and cavity with cold water, pat dry with paper towel. Oil outside of chicken well with olive oil. Sprinkle with seasoning salt inside and out. Place on rack in shallow roasting pan with about a 1/2" of water covering bottom of pan. Sprinkle rest of spices and herbs evenly on outside (and a little inside) of chicken. Tie legs together if desired. Tuck wings under. Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound). *Baste well every 30 minutes with melted butter. (You can also baste with juices from the pan when enough accumulate. But start with butter). Let chicken rest for about 15-20 minutes before carving. Great for turkeys and cornish hens, too! *Cut-up potatoes, baby carrots, celery and onions can also be added to the pan if desired for a "one pot wonder"! And gravy can be made from the drippings.

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