Recipe: Whole Roasted Chicken

As I was going through the deep freezer earlier this week I pulled out a whole chicken that was purchased a couple months ago on sale.  The chicken was over 4 pounds and I was able to get it marked down for $1.37.  I love being able to get meat at a great price especially when the meat can be used for multiple meals.  The chicken came out juicy, tasty, and delicious!  The girls even ate several pieces for dinner.  There was plenty of chicken leftover for another meal plus a few more pieces to make chicken salad sandwiches.

Whole Roasted Chicken:

• 1 (3 to 4 pound) Whole Chicken
• 3 tablespoons Mayonnaise
• 1 teaspoon Poultry Seasoning
• 1/2 teaspoon minced Onion
• 6 tablespoons Butter or Margarine

Preheat oven or roaster oven to 350 degrees

Remove giblets from the inside of the chicken and place the chicken in a roasting pan or pyrex dish.

Mix mayonnaise and poultry seasoning together (if you do not have poultry seasoning you can use Onion Powder, Salt and Pepper).  Spread the mayonnaise mixture all over the outside of the chicken.

Put 3 tablespoons of butter and minced onion inside the cavity of the chicken

Slice the remaining 3 tablespoons of butter or margarine and place over the outside of the chicken.

Bake the chicken uncovered for 1 hour 15 minutes.  (The chicken should be 180 degrees internally.)

Remove chicken from heat, baste with the juice in the pan from baking, and cover with aluminum foil for 30 minutes prior to carving.

Photo by The Culinary Geek