Juicy Roasted Chicken

I used a combination of 2 recipies from this site. This one and "Moist Garlic Roasted Chicken". It turned out perfectly. For my seasoning I used garlic powder (instead of onion) and lots of salt and pepper both on the outside, and in the cavity. Next time I will probably add some rosemary. The other recipe called for stuffing the cavity with lemon slices and garlic gloves. The flavours were great, and it turned out really juicy. Thank you for this recipe :)

why is it that people give less than five stars on a wonderful recipe when they don't even cook it as it was written? at least try it the way it was written before you make changes, and if your changes don't work out how is that the fault of the original recipe? this is a wonderful recipe the way it was written, maybe you should try it that way.

My family and i absolutely love this recipe!We have made it 7 times and it has never failed us! We added a some garlic powder the second time and it made the worlds diff. My family and i arent big on white meat but when we make this recipe no one knows witch is witch ! I most definetely would recommend this recipe to anyone !We also added rosemarry,onions,onion powder,mushrooms,and celery and came out even better !

I believe the bake time for this recipe is incorrect. I baked it for 1 hour and 15 minutes and it was not done. Wonder if it should have been two hours and fifteen minutes?

best chicken I ever had, so juicy. My sister-in-law literally sucked the meat right off the chicken. Thanks for the wonderful recipe. Also, I was out of the onion powder and so I used garlic powder instead, I also lifted the skin on the breasts and massaged some butter under it, makes the skin crispy. Yumm.

great recipe. though i had to use different ingredients to season the chicken. i didn't use salt and pepper. i used Cajun seasoning and rubbed it outside and inside the chicken. i stuffed the butter/margarine inside the cavity like how it says in the recipe but instead of using onion powder, i stuffed onion wedges inside the chicken instead. i also aded crushed garlic cloves and about 2-3 sprigs of rosemary. if you're lazy to baste chicken, you can inject olive oil (or garlic infused olive oil) in the breast and the thigh to make it really really moist. it's such a no-brainer. thanks for the recipe.

I made a few modifications to this. I lifted the skin over the breasts, and added a slice of sweet onion, then prepared as written. It turned out VERY moist and flavorful; even the daughter who's not keen on chicken has asked for this again. Thanks for the recipe!

This was my first ever roast chicken. Delicious and idiot-proof. I was able to make it before work in the morning and came home to a succulent bird at night (I basted every 20 minutes while coking).

I can't stress enough... use the margarine and NOT the butter!! I only had butter the first time around and I couldn't understand what that fuss was about this chicken. I gave it one more shot and followed the recipe exactly and WOW! That's some good chicken. If you add carrots and potatos and cover, you won't effect the flavor at all and you'll have a full meal. Just uncover for the last 10 minutes of baking to brown the skin. A+

I am a personal chef. My clients love this dish. I stuff the cavity of the bird with celery and put celery in the roasting pan around the bird. No other seasoning besides the onion powder. I do use butter, and it's great, but margarine would be just as good. This is one of the tastiest low-salt dishes I've found. Thanks for the help.

I tried this recipe tonight because of all the reviews but I didn't really think it would be as good as people said because the ingredients were so simple...boy was I wrong! I've roasted chicken for a long time with different types of seasoning and I've always been pretty happy with the taste and tenderness of my birds. I can't figure out what it is about this recipe--it's not *that* different from what I've done before but my chicken tonight was so juicy and flavorful that I was astounded. My husband declared this the go-to recipe from here on out. I followed the recipe except for 2 small variations: I placed the chicken on top of thick cut slices of onion in my baking dish --something I learned to do to keep the chicken off the bottom of the dish but also to keep all the yummy juices and cooked bits as well as to season the juices for the gravy--and I added 3 whole garlic cloves to the cavity, other than that I took what I thought was a chance and followed the intstructions. I'm glad I did...and I will again and again and again. Thanks for such a great recipe! This is going into my Tried-and-True set of recipes

Oh. My. God! This is beyond amazing!! It was by far the best roasted chicken I have ever eaten, and I can't believe I made it!! I didn't have celery on me, so I quartered an onion, and stuffed it inside. I used olive oil instead of margarine/butter as a more healthy choice, and it was superb. DEFINITELY making this again. I still can't believe how juicy this chicken was. And the best thing of all, it was SO easy to make. Believe me, if you haven't made this chicken yet, PLEASE DO!! :) Thanks for this great recipe.

I have tried many different roasted chicken recipes. This is so simple and so good! I had no celery, so I put chunks of sweet onion inside the bird. This recipe got the results I was looking for tastewise. Unfortunately, the 1/2 c. of butter is not good healthwise, but I think it may be the price of getting a yummy, juicy roast chicken. I made a nice gravy from the pan sauce for the mashed potatoes. This is definitely a good method. But maybe not the healthiest way to prepare chicken. I made this in a blizzard in Wisconsin, when we needed something warm and comforting, so it was really great for us.

This is my first review, and I chose this particular recipe because my chicken is almost ALWAYS dry (I'm not an A+ cook...), but I tried this and was so excited how tender and juicy the chicken turned out! My husband says "it's fine" whether my meals are delicious or just "ok", but this time he said, "that is freaking good chicken." Thank you! I won't be needing another recipe :)

This is FANTASTIC. Don't be tempted to embellish on this one, folks... it really doesn't need any help. The chicken is amazingly moist and tasty. The only thing that I did differently is that I rubbed some of the margarine and spices under the skin of the chicken as well as on top. Once you're done and have only a carcass left, be sure to save it for making stock later!

wow! I cook a lot and this is an awesome way to cook a chicken. Whoever says it isn't flavorful, either isnt seasoning enough OR is so used to supermarket roast chicken that they forget what a good basic roast chicken taste like. I followed directions but did add some things i know I like.... I stuffed it with the celery and also a clove of garlic and an apple, I put butter and chopped garlice under the breast skin and rubbed a pat of butter on the chicken. I also used garlic salt in addition to the other spices. My bird was 7lbs and I cooked for 2.5 hours and let it sit a half hour. With 45 min left in cooking I added cut up potato drizzled with evoo and sprinkled wth herbs de province. After I took the chicken out I put the potaots back in for 15 min and shut the oven off and let them crisp. Before serving, I stuck the chicken under the broiler for about 90 seconds to crisp up the skin. This was SOOOO moist! Thank you thank you! Oh I almost forgot, I sliced an onion and cooked the chicken up on the rings so the juices would flow under it making it easier for basting. I then took the juices and scrapings in a fry pan and brought it to simmer adding chicken broth and a tblsp of flour and mushrooms. What a delicious gravy!

Made it just as suggested, and it was amazing. Very juicy and flavorful without losing the natural goodness of the chicken itself. Side Note: Why do people change the recipe and then not give the original recipe 5 stars? If you change the recipe and then only like it 4 stars worth, is it the original recipe's fault?

I am NOT a cook by any means and based on everyone's reviews this looked like an easy recipe. i followed it exactly, except that i put thin carrot slices in with the celery. It was completely undercooked (even after leaving it covered for 30 min.) It was a normal 4.5 lb chicken [recipe calls for a 3-lb chicken]. I had to cook it covered an additional 35 MINUTES for it not to be pink inside.

Delicious! Was skeptical with so few ingredients, but couldn't believe results. My entire family (including two "selective" little boys) loved it. For the time and effort (quick/easy prep), it was well worth it. Will be making this again and again. BTW, I used garlic powder instead of onion powder without a problem. Also, had a 4.5 lb chicken and cooked for 1 hr, 35 min and was cooked to perfection.

This recipe looks so simple that ya can't believe it will be very special. Well... It is UNBELIEVABLE! I have never HAD chicken, even in a restraunt that taste this good. I'm not sure why this simplicity works so well, Don't know if it is the celery, the salt or what ... all I know is that it does. I used butter (because that is what I use.. and all I have) and I added Garlic powder with the onion powder (because I like garlic) I put some butter and some of the spices under the breast skin). Holy chicken! (cause I didn't use cow) This was simple, awesome and I will never make baked chicken another way. Why would I?!

5 star! Didn't change a thing and the recipe didn't need it. I also had a German grandmother who would stuff her bird with celery, oranges and onions. This recipe brought back memories of going to her house on Sundays for dinner. Always delicious. Thank you Robinrockingbird!

Surprisingly really moist and flavorful for such a simple recipe. I did slather the seasoning under the skin after I peeled it back so it would get into the meat. Five stars across the board!

Best EVER! I had 5.5lb bird which took about 2 hours. I put some butter (not margarine) under the skin and quartered 2 yellow onions and tossed them in the pan around the bird, half way through added about 2.5 cups of water into the pan. Also I bumped the temp up to 375 for the last 15-20 minutes to crisp up the skin. It was the juiciest, most delicious chicken I've ever had! Served with green beans sauteed in olive oil, garlic and course salt as well as garlic mashed red potatoes.

This is fantastic - I've made roast chicken dozens of times but will rate this five stars for the EASE + deliciousness of the end result. Used butter in place of margarine, and was very generous when salting, peppering and onion powdering the bird. Basted every 20 minutes. The highlights: the tasty, crispy skin at the end, and the milk gravy made with the drippings. To make gravy (DONT skip this!! You'll be glad you didn't): after letting chicken sit for 30 mins, transfer it to a plate and scrape all remaining brown bits and drippings into skillet. In a separate bowl (or mason jar with lid), mix 1 1/2 cups whole milk and 2 tbsp. flour together until blended. Pour into skillet with drippings and whisk constantly over medium heat. When bubbles appear, continue whisking for another minute then remove from heat. Taste and adjust seasoning as needed (mine needed salt). The gravy is to die for!

Absolutely fabulous! I added this to my recipe box about a year ago since trying it the first time and have used it three or four times since. This is the only way I make roast chicken now, and will be using this recipe for my chicken tonight! My husband and two young kids who are not chicken lovers can't get enough of it! Whoever gave this recipe less than five stars did something wrong, because it is fabulous. It comes out tender and juicy and full of flavor every single time! Highly recommended for the perfect roasted chicken! Thanks a lot!

This was the highest rated "roasted chicken" recipe that popped up, so I figured I can't go wrong. Well, I was wrong and the recipe went wrong too. I followed the directions, except since I wanted roasted veggies with my dinner, I put a bunch of cut-up carrots, potatoes and rutabaga under the chicken. Now I don't know if that's what threw the whole process off, but the chicken was very undercooked when we sat down to eat it after the 30 minutes rest time (I don't have a thermometer, but with a five-star recipe, I trusted the time indicated). Back in the oven for another 30 minutes, chicken was done, but tasted bland. Veggies were also undercooked (I will blame the recipe for that too). Very disappointing overall. Should have read the none-popular reviews before embarking on this. Lesson learned. :(

This recipe is only okay. I tried this recipe to the letter twice because of the rave reviews, but it is just as you would expect looking at the ingredients--bland. Needs a lot more spices. If you cook a chicken with butter, salt and pepper it will be pretty good and probably better than this recipe...but if you add more seasoning it could be delicious. I'm African American and maybe I have a different palate but I wasn't thrilled with this recipe at all.

It was juicy alright and smelled wonderfully! Since I used onion salt I didn't have to add salt to it (duh!). I had also smothered the butter/onion mixture inside the skins for the flavors to work it's way in the meat while baking. My husband thought it was a bit bland though but everyone loved the crispy skin.

I have to be honest and say that this was the most flavorless chicken I have ever made. It just roasted there in this sea of butter and everytime you touch it your hands are just forever greasy, it was so aggrivating. I used onion powder inside the chicken and out and even put 2 cloves of garlic in the cavity instead of celery and I still didnt care for it. Dont get me wrong, it was a juicy roasted chicken, but not much for flavor. I would prolly never make this again.

WOW! Who knew that roasting a chicken was so simple and SO delicious!!! I made this last night as written except I added some potatoes around the chicken...my family fought over the potatoes (I must remember to add more next time!). I am making soup out of the wonderful leftovers today. THANK YOU for sharing your grandmother's recipes...aren't grandma's the best?!!

AMAZING!! So easy to make and so deliciously juicy and flavourful! I made some really minor changes...like using garlic powder instead of onion powder, adding crushed garlic to the cavity and under the skin...and brushing on about a tablespoon of honey for the last 20 minutes. Oh and I didn't have celery so I used some sliced onion instead. It still turned out REALLY REALLY YUMMY!!

This turned out GREAT!!! My husband said it deserves 10 stars :) My chicken was almost 6 pounds so I raised the temp to 425, and cooked it for 1 1/2 hours. Oh, and I used real butter. It was so juicy and flavorful. Thank you!

very good, but 180F is too high, it should be 165F (breast, and Leg Joints) for a juicy and fully cooked chicken.

This is exactly how my Grandmother did her roast chicken and I proudly follow in her Germanic footsteps. She always lifted the skin of the chicken and inserted little pats of butter along the breast and at the thigh and butter inside the cavity with the celery. An easier recipe would be hard to find. Truly delicious.

I love this recipe. So simple and so delicious. What I did was melt 1/2 cup of butter in the microwave and added crushed garlic to it and rubbed it all over the chicken. Then I sprinkled salt, black pepper and dried crushed basil leaves. I didn't stuff it with anything but I will next time. The key is to place the chicken breast-side down in the pan. The breast comes out so moist and juicy that way. Also, I was scared to leave the chicken uncovered for the 1 hour 15 mins (I'm used to covering it for 30mins then uncover for 30 minutes to ensure well-cooked chicken), but I left it uncovered the whole time and it was perfect! The smell will be so good but just resist the urge to open the oven door since everytime you open the oven door, the temperature decreased 25 degrees F, which extends cooking time.

This is by far the best roasted chicken I've made. For the first time, I was able to roast a chicken without setting off the smoke detector. I also added fresh garlic cloves under the skin, sliced onions in the cavity, and rubbed rosemary on the outside. Yum!

Prepared as written. I cook all roasted meats on a cookie sheet lined with foil. Easy clean up and the air seems to circulate better cooking the meat more evenly. I placed chopped carrots, onions, potatoes and garlic gloves on the cookie sheet and cooked with the chicken. When the meat and veggies were roasted I took the pan drippings in a sauce pan and added 3/4c of water mixed with 1 tbsp of flour and 1 tsp of salt to make the gravy. This was awesome - very tasty! Thank you.

this is my go to chicken recipe. i added some potatoes, onion, and carrot to the pan and poured a cup of white wine over the whole thing....delish!

I followed the recipe exactly. I don't see what everyone is raving about. I will stick with my Beer Butt Chicken. Thanks for sharing though.

This recipe delivers a moist and tasty bird! I also rub thyme and rosemary onto the outside of the chicken for extra flavor.

3.3.10 ... http://allrecipes.com/recipe/83557/juicy-roasted-chicken/ ... "This chicken is so good!" my twelve year old boy said who doesn't give compliments! 'One of those simple recipes that transforms in the oven. It gave me inspiration to try placing granny smith apple pieces in the next one. Good, too! 3/27/12'Didn't like it as much this time. 'Not blaming the recipe, but maybe the chicken? 'Remember it being juicy, but this time was bordering on greasy. 'Not blaming the recipe since it isn't basted frequently. 'May have liked the granny smith apple better, too - or both - but that wouldn't affect the grease factor. 'Used perdue, big 7pounder, this last time. 'Maybe it was another brand w first review. 'Probably decrease it next time, just to be sure ... 8 20 17 Used 6T. 2T in + 4T on = YUM! 3-2022 'Tried 2T marg in pieces inside & 2T thinly sliced on. Half garlic, half onion powders. Half a Fuji apple, cut in two, inside.Still great!

You should make this recipe at least once without modifications. It was so good, and so easy! I'll modify later, but I followed the recipe exactly and it was wonderful!

Not being able to follow this recipe as written I want to say it WORKS WITH B/L S/L CHICKEN BREAST TOO! Groceries are running low,i was forced to make chicken for the 3rd time this week! We had it BBQ and the my sons favorite breaded & baked so i came across this one and decided to try it. I pounded them out and marinated in olive oil & minced garlic for an hour than put it all in a roasting pan with the celery & carrots i had leftover...i tried to stack the chicken to make it more cavity-like lol,added a little rosemary and the rest of what the recipe called for (margerine, salt & pepper!!) baked. It was Delicious! Had it with mashed potatoes and green beans. I look forward to making this on a cold winter day. I will definitely pick up a whole chicken on grocery day and follow this recipe correctly. My apologies to those of you that get upset when a recipe is changed and then rated.

MMMMMMM.... good! The secret is don't use light margarine - or anything that's got water in it. I use 1/2 olive oil & 1/2 butter - melted together and then brushed over chicken & splash the rest inside. I add an onion inside with the celery. Adding any broth or water makes for more stringy, chewy, dry chicken. Also, don't cover it, you don't wanna trap any steam. I cook it low & slow at 325 until the thermometer reads 170-ish deg. Then take it out to rest & let the temp. rise to 180. Chicken heaven! This works with cut up chicken pieces too!

Made this tonight and it was spot on. I used butter in stead and cooked ma 3lb bird @350 for 2hrs. Turned out perfect and made a bang up gravy for the mash. Defy make again and again.cheers poster

I haven't even used this recipe yet and I already like it. I wish though I could reply to some of these idiotic reviews! You don't use butter, the recipe calls for margarine, it is not the same thing. If you use butter and complain of it being greasy, blame yourself. By reading the reviews there's a lot of people who can't follow directions. The seasonings are to taste. If you think it's bland, that's your fault too. You didn't use enough. If you used a bigger chicken than the recipe called for and your chicken wasn't done, that's your fault! You cannot cook a 4.5lb or 7lb chicken the same amount of time as a 3lb bird. Let's do the math... If it calls for a 3 pounder to be cooked for 1.5 hours, that's 30 minutes per pound. Adjust your time accordingly. DUH! And to the person who said 180°F was too high and the temp should be lowered to 165°F, oh my gosh, the recipe said 350°F. DO NOT blame the recipe giver if you didn't follow the recipe! READ PEOPLE! READ! Good grief.

Delicious! I stuffed the cavity with some extra aromatics instead of margarine. I initially only rubbed the outside with olive oil, but decided to throw on a few dollops of butter after all (two table spoons on the whole chicken -never killed anyone). It was so juicy! Delicious!

Amazingly juicy but eeeewww not with margarine, that stuff is so so toxic and bad for you! Use butter instead and it's a beautiful chicken recipe!

Use one rib of celery, not one stalk. If you read the plastic bag that celery comes in, you can see that a stalk is the whole thing. Let the chicken come close to room temp before roasting or else you might have underdone chicken.

Great starting place!! I also put an onion and two bay leaves inside the chicken. I added sliced mushrooms and baby carrots to the bottom of the pan - then made a gravy with the drippings. Lightly sprinkle hot paprika all over the skin before baking to give a nice flavor and color. Thanks!!!

Not bad. Needed way longer than 1hr. 15 mins.

Skin was soggy. Yes, the meat was juicy, but not very tasty. Not worth the calories from the whole stick of butter. Too greasy.

I followed the recipe to a tee. Very juicy but will for sure add more spices next time!

At first glance I was attracted to this roast chicken recipe because of it's simple ingredients and ease of preparation. I didn't have much time to get this dish together and in the oven. I didn't have to compromise on taste or moistness because this combination yielded the "juiciest chicken" I ever made according to my Hubs…and I have made a LOT of chicken over the years. The only thing I adjusted was the cooking time since my chicken was larger than the recipe called for. Using a meat thermometer will ensure you have fully cooked your chicken. Thank you for a real keeper.

I've been making this very same recipe for years. My grandmother was Polish, and she taught me this recipe. I add a bay leaf, a garlic pod, and sometimes a small carrot in the cavity. Thanks for sharing.

Sometimes 'less is more' and with this recipe that certainly is true. It's the only way I'll roast my chicken now, and the gravy made with the drippings is always awesome!

This was very very good. My whole family even the in-laws enjoyed. Thank you.

Absolutely delicious, I have never tasted chicken so succulent, and its just as good every time.

very yummy. It turned out so juicy.

My own fault for using onion powder; used butter instead of margarine. Anyways, used butter and olive oil and it was good, but onion powder that I bought for this was weak. Next time I'll make my usual chicken roasted with herbs and real garlic, onion and lemon .

Simple, tasty, and easy to remember--this is my kind of recipe. Thanks for posting this.

Mine took 3 hours to cook it was then too late in the evening to eat it. very disappointed. The chicken needs to be turned during cooking.

This was great! I was amazed by how juicy it actually turned out. Something I did that I think helped the flavor was adding garlic cloves to the cavity, no celery. On the skin and under the skin of the breast meat I added rosemary and put butter under the skin as well as on the outside. It was just as good, if not better than the rotissere style chickens you can buy at the grocery store. A little more effort, but cheaper!

Meh.

Delicious!!! Easy too!!

This is the juciest, most tender chicken my boyfriend and I have ever made. It's a little bland, but next time we make it I will just add some rosemary and garlic cloves under the skin. YUM!

Made a 7lb bird....just delicious and juicy as promised. I used butter instead of margarine and only used 1/2 called for. Very nice and thanks!

This was my first time preparing a chicken like this. I followed the direction exactly except I didn't use celery because I normally don't keep it on hand, but I would be willing to use it next time. My husband said this is a keeper! I highly recommend this recipe, make it as is!

You weren't kidding when you said it would come out juicy. Best tasting chicken I ever roasted.

Pretty Good. I used chicken parts and added sage. If you added seasonings this could be outstanding.

This was my first whole chicken cooking experience and i modifies a little and it can out great.. I added garlic and used less butter,

I used 1 TBSP of onion powder. The chicken tasted just like the onion powder. I won't make it again.

I had a 5# chicken, so I roasted at 375 for 2 hours and had rave reviews all around.

The chicken had no flavor...

Good roast, but no juicier than any other bird I've made. I used butter in lieu of margarine and a lot more seasonings to add more flavor to my gravy. Thanks!

Yummy, tasty roasted chicken recipe. I didn't have any celery so I used a slice of onion inside, and I basted with 1 TBS more margarine halfway through. I also made sure to lift the skin and put butter and spice mix underneath. It also took 20 minutes more to cook. Delicious!

Wow! This really is as good as everyone says! When I read the ingredients I thought, "What's the big deal?" But it was outstanding! It must be the butter on the inside that makes it so moist. Yes, I used butter, not margarine, because margarine is very unhealthy so I don't ever use it. People think that margarine is lower in fat than butter, but that's not true--compare the labels. Plus, margarine contains very unhealthy trans fat, which butter does not. Anyway, I also used half garlic powder, half onion powder. (1 1/2 tsp of each.) Seasoned quite liberally with Kosher salt & pepper. My chicken was just over 5 lbs so I cooked it for 2 hours on 350 convection, basting once. Other than that didn't change anything. Absolutely delicious! Thanks for a great recipe!

This recipe is PERFECT as is. Thanks for this wonderful recipe!

1 hour 15 min is not nearly long enough to cook this chicken. At 1 1/2 hours it was still red on the inside but my potatoes and veggies were done.

This was the juiciest chicken I have ever had in my life! My picky daughter ate the whole thing! This will be typical chicken dinner around our house every week! LOVED IT!

The family actually raved about this one, and they are not huge chicken fans. I too added some lemon and garlic in the cavity. Made chicken soup with the leftover bird.

Simple and good. What I don't understand about some of the commenters is their complaints. The directions are there. The list of ingredients is there. Why complain as one person did that it didn't turn out well when they admit they didn't follow the directions. Or they changed the ingredients. Or complain they used a bigger bird and it took longer to cook. Of course it took longer fool. I make a recipe for the first time I follow the recipe to the T. Now, having made this once I know the next time what I will do differently. One thing is use garlic inside the bird. I'll also probably baste it a few times while it cooks. But the way the recipe stands is just fine.

I made this exactly as the recipe is written - and I wasn't nuts about it. It was good, but I couldn't imagine it winning a cooking contest. Good enough for a weeknight dinner, and simple to make, but not something I'd make to wow guests.

Fabulous! Cooked a 7 lb roaster (about 2 hrs), added more celery and butter and substituted garlic for onion salt. I'm so happy to finally be able to cook a no-fail juicy tasty chicken. I will include this recipe in my book if I ever get around to finishing it. THANKS!

I didn't have any celery, so I used an apple cut into quarters, and the chicken was delicious. My husbands new favorite.

It was a complete flop. I even took the baked chicken back to the grocery store and got my money back. I don't understand because I am uually a pretty good cook, at least that is what everyone says. And the chicken would not cook, and I even tried it in a different oven because I thought it was my oven. The chicken tasted awful!!!

I tried this recipe yesterday just like it was and omg. I loved it. Juicy and good.

This was outstanding! To get the chicken really browned, I rubbed the butter all over the chicken, which helped it to get crispy on the outside. It was excellent!

Nothing special.

This is fabulous! It is so, so simple. Just follow the recipe given and you will have a great meal.

The Bomb!! Tender,Juicy, Lots of "REAL" chicken flavor

Came out perfectly! I subsituted the margarine with butter...very yummy outcome! A fast and easy recipe, thanks alot!!! ?

this was ok but not enough flavor for my buds.

This is the only recipe I use for roasting chicken now - and I have tried SO many recipes! Makes an incredible soup after too! The flavor is right on.

Sorry guys, I expected a lot more with all of the great reviews. I just wasn't impressed. Had a smaller chicken than the recipe called for and I still had to almost double the cook time. The smell was delicious while it was cooking but when we dug into it, the taste just wasn't spectacular. I'll stick to my old recipe.

So I have borrowed many recipes from this site but never bothered to sign up to rate them until now. I have made roasted chicken many ways especially with lemon, garlic and onion in the cavity. I was tempted to do that but didn't want to be a hypocrite. So I made it exactly as written...I even bought margarine...which I haven't done in years and the chicken was FABULOUS!!! My husband & son are the pickiest eaters and use the "jar gravy" with any roasted meats...well not this time. I didn't even heat the gravy before my 10 year old was shoveling it down. He wasn't even that hungry and ate most of it. In fact, he left the potatoes on the plate (as a major carb eater, he never does that)!! My husband finished his plate (used no gravy) and went to the stove to pick more of the chicken out of the pan!! I will be definitely adding this to my recipe collection and making again! What makes this simple recipe so good is the onion powder (flavor) and celery (moisture/juiciness). Next time I make it, will make sure chicken is room temp, super dry and take my time cooking/resting the bird. It was late and I rushed it...but chicken was still very juicy!! For a side, grill some red onions and potatoes in separate pan...awesome combo!

So yummy! I followed the recipe exactly, and it came out perfect. The drippings made the BEST gravy too!

I have no clue why people are altering this nice simple recipe. Took others reviews and decided to make it as written! It was delicious, moist and ultra flavorful! A keeper!

This celery stuff really does keep the bird moist. A recipe that I will share and use again.