- 2 roasting chicken (about 5 pounds each)
- 1 teaspoon salt
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- 1 teaspoon onion salt
- 1/2 teaspoon pepper
- Preheat oven to 400°. Pat chickens dry. Place breast side up in an ungreased 13x9-in. pan. Combine seasonings; rub over and inside chickens.
- Cover and bake 1 hour. Uncover; bake until a meat thermometer inserted in thigh reads 180°, about 30 minutes longer. Yield: 5 servings per chicken.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Roasted Chicken
"Easy and very tasty."
"So good! I put an onion inside the chicken and put potatoes, carrots, and celery in the pan. I used olive oil over everything before adding the seasoning. Even my kids loved it!"
"Wow! The season combination is great! I am roasting bone-in chicken breasts for a chicken casserole and the smell in the kitchen is amazing! I will use this recipe again!"
"the nutritional facts are wrong.12oz is over 300 cal and no way a serving size"
"I rubbed chicken with olive oil before applying spices. I also put an onion in the cavity. In addition, I put red potatoes & carrots around chicken in roasting pan. I sprinkled garlic power too over chicken & veggies. Yummy!!"