Roasted Chicken Recipe
- 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
- 1. Preheat oven to 400°. Pat chickens dry. Place breast side up in an ungreased 13x9-in. pan. Combine seasonings; rub over and inside chickens.
- 2. 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.
1 serving: 138 calories, 5g fat (1g saturated fat), 64mg cholesterol, 660mg sodium, trace carbohydrate (0g sugars, trace fiber), 21g protein
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!!"
"I had never roasted a chicken before I tried this recipe. WOW. I looked at the comments from others and decided to put an onion in the cavity. The house smelled so good all of us were hungry. It's so simple to have a chicken to eat now and one to freeze for later. Thank you, Taste of Home! Have made this recipe several times with variations on the spices. Always turns out great."
"This was great. Simple, moist, and ready right on time... Loved it. Will make this often."
"It was very good, very basic roasted chicken. The meat was a little drier than I like if it wasn't mixed with the broth that was made while cooking."
"Delicious! I made this for dinner tonight and it was amazing. I followed the recipe not realizing it called for two chickens, I used the entire seasoning on one chicken with some onion in the chicken cavity. This was really good and I will be making this again."
"I forgot t mark 5 stars!!"
"Delicious! I don't keep celery salt and onion salt in the house - so I used a little bit of celery seed and onion powder - used the olive oil as well. Definitely will make again, all loved it!!"
"VERY good!! Someone suggested brushing the chicken with olive oil and that was a fantastic suggestion, made for perfect crispy skin! My entire family loved it!"
"Next time, I would spread the salty seasonings on the back and inside like the recipe says instead of all on the top like I did as the top was just a little too salty. I used a free-range chicken and it turned out fantastic."
"Very easy and tasty! I poured a little olive oil over the chicken then topped with the seasoning. Delicious and moist!"
"My first whole chicken and it turned out great! I did replace the salt with garlic salt and I didn't have any onion salt so I used onion powder instead."
"This chicken came out moist, tender and very tasty. I will make this one again!"
"I used a reynolds cooking bag, threw a couple of red skinned potatoes in w/it and it turned out great!!!! Yum :)"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.