- 2 roasting chickens (about 5 pounds each)
- 1 teaspoon each salt, seasoned salt, celery salt and onion salt
- 1/2 teaspoon pepper
- 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°. Yield: 4-6 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
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"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!"
"this is nice recipe"
"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."