Juicy Roast Chicken


1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
Montreal Chicken Spice (or seasonings to taste)
1/2 cup margarine, divided
1 onion, quartered
1 stalk celery, leaves removed
fingerling potatoes


Preheat oven to 310 degrees F.

Place celery, carrots and potatoes in a roasting pan. Sprinkle with a little salt and pepper and cover with water.

Pat chicken dry with a paper towel and season generously inside and out with salt and pepper.

Mix the margarine and the chicken spice together. Place 3 tablespoons of the mixed margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior (I lift the skin on the breast and spread some of it under the skin). Place the quartered onion in the chicken cavity. Place the chicken on top of the vegetables in the roasting pan.

Bake covered 1 hour and 30 minutes in the preheated oven Raise the temperature to 350 degrees F for the last 30 minutes of roasting so that the chicken reaches a minimum internal temperature of 180 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.

NOTE: For a crispier skin, you can bake uncovered for part of the time or the whole time. You just have to make sure you watch the levels of liquid in the bottom of the pan so that it doesn't dry out.

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