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Roasted Chicken Recipe

Roasted Chicken Recipe

"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."
TOTAL TIME: Prep: 5 min. Bake: 1-1/2 hours YIELD:8-12 servings

Ingredients

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

Directions

  • 1. 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.
  • 2. Cover and bake at 400° for 1 hour. Uncover and bake 30 minutes longer or until a meat thermometer reads 180°. Yield: 4-6 servings per chicken.

Nutritional 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.

Reviews for Roasted Chicken

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MY REVIEW
Reviewed Jan. 25, 2016

"Easy and very tasty."

MY REVIEW
Reviewed Nov. 6, 2015

"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!"

MY REVIEW
Reviewed Jan. 6, 2014

"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!"

MY REVIEW
Reviewed Jul. 22, 2013

"the nutritional facts are wrong.

12oz is over 300 cal and no way a serving size"

MY REVIEW
Reviewed Jun. 5, 2013

"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!!"

MY REVIEW
Reviewed Mar. 6, 2013

"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."

MY REVIEW
Reviewed Dec. 15, 2012

"This was great. Simple, moist, and ready right on time... Loved it. Will make this often."

MY REVIEW
Reviewed Jul. 12, 2012

"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."

MY REVIEW
Reviewed Apr. 30, 2012

"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."

MY REVIEW
Reviewed Feb. 11, 2012

"I forgot t mark 5 stars!!"

MY REVIEW
Reviewed Feb. 11, 2012

"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!!"

MY REVIEW
Reviewed Oct. 15, 2011

"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!"

MY REVIEW
Reviewed Oct. 11, 2011

"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."

MY REVIEW
Reviewed May. 14, 2011

"Very easy and tasty! I poured a little olive oil over the chicken then topped with the seasoning. Delicious and moist!"

MY REVIEW
Reviewed Mar. 2, 2011

"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."

MY REVIEW
Reviewed Mar. 7, 2010

"This chicken came out moist, tender and very tasty. I will make this one again!"

MY REVIEW
Reviewed Feb. 6, 2010

"I used a reynolds cooking bag, threw a couple of red skinned potatoes in w/it and it turned out great!!!! Yum :)"

MY REVIEW
Reviewed Oct. 8, 2009

"Amazing"

MY REVIEW
Reviewed Oct. 8, 2009

"wow"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.