My Darn Near Perfect Roasted Chicken

3
Janie Massey

By
@Shebalucky

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
2 Hr 30 Min
Method:
Bake

Ingredients

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  • 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

How to Make My Darn Near Perfect Roasted Chicken

Step-by-Step

  1. Preheat 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.
  2. Bake 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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About My Darn Near Perfect Roasted Chicken





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