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.
prep time
15 Min
cook time
2 Hr 30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 7 pounds perdue roaster
- 1 stick margerine, melted and cooled
- 1 stick butter, melted and cooled
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice, fresh or bottled
- 1 tablespoon garlic salt
- 1 1/2 teaspoons garlic salt
- 1 1/2 teaspoons ground thyme
- 1 3/4 teaspoons ground black pepper
- 1 1/2 teaspoons dried parsley
- 1/8 teaspoon dried rosemary
- 1 1/2 teaspoons minced garlic
How To Make my darn near perfect roasted chicken
-
Step 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. -
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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