"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."
- 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.
Originally published as Roasted Chicken in Quick Cooking May/June 1998, p16
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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