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Roasted Chicken Recipe

Photo by: Taste of Home

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"This moist and tender chicken is a real time-saver on a busy weekend," writes Marian Platt of Sequim, Washington. "A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts."

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8-12 Servings
Prep: 5 min. Bake: 1-1/2 hours

Ingredients

2 roasting chickens (about 5 pounds each)
1 teaspoon each salt, seasoned salt, celery salt and onion salt
1/2 teaspoon pepper

Directions

Pat chickens dry. Place with breast side up in an ungreased 13-in. x 9-in. baking pan. Combine seasonings; rub over and inside chickens.
Cover and bake at 400° for 1 hour. Uncover and bake 30 minutes longer or until a meat thermometer reads 180°. Serve one chicken immediately.
Cool the second chicken; debone and cube the meat and refrigerate or freeze (may be frozen for up to 3 months). Yield: 4-6 servings per chicken.

Leftover: Fast Chicken Divan

Nutrition Facts: 1 serving (12 ounces) equals 138 calories, 5 g fat (1 g saturated fat), 64 mg cholesterol, 660 mg sodium, trace carbohydrate, trace fiber, 21 g protein.

Roasted Chicken published in Quick Cooking May/June 1998, p16