My Darn Near Perfect Roasted Chicken

Janie Massey


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.

☆☆☆☆☆ 0 votes
15 Min
2 Hr 30 Min


7 lb
perdue roaster
1 stick
margerine, melted and cooled
1 stick
butter, melted and cooled
1/2 c
extra virgin olive oil
1/4 c
lemon juice, fresh or bottled
1 Tbsp
garlic salt
1 1/2 tsp
garlic salt
1 1/2 tsp
ground thyme
1 3/4 tsp
ground black pepper
1 1/2 tsp
dried parsley
1/8 tsp
dried rosemary
1 1/2 tsp
minced garlic


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.
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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