Juicy, Roasted Chicken

When you want a succulent, juicy meal but you are busy at home, this recipe is for you!  It is quick to put together, then put it in the oven and forget it.  An hour and a half later you can pull out a complete dinner all in one dish that is fit for company!   The meat is so tender and juicy it will amaze you!  Let's eat!

Juicy Roasted Chicken

1   3 to 5 lb. Whole Chicken
1/2 cup margarine (I cut this down to  5 TBSP)
1 TBSP onion powder
1/2 tsp. garlic salt
salt and pepper to taste
1 stalk celery (no leaves)

Preheat oven to 350 degrees F.
Place chicken in a roasting pan or dish and season generously inside and out with salt and pepper.  Sprinkle inside and our with onion powder and sprinkle outside with garlic powder.  Place 3 TBSP. margarine inside the chicken and the rest in small chunks around the outside of the chicken.  Break celery stalk into 3 pieces and place inside the chicken cavity.  Scrub 3 medium potatoes and cut (with skins on) them into 2 inch chunks.  Peel 4 to 5 med. Carrots and cut into 3 inch sections.  Place vegetables around the chicken.

Bake uncovered until a thermometer reads 180 degrees when placed in a thick part of the chicken. (Usually the thigh).  The time to cook a 3 lb chicken is usually about 1 hour and 15 min. and up to 1 hour 45 min. for a 5 lb. chicken.  Test frequently at the end of cooking time to avoid over cooking.  Remove from oven and baste with drippings.  Cover with foil and allow to rest about 30 minutes before serving.  
This recipe was slightly adapted from Allrecipes found here

Gravy:

3/4 cup cooled drippings
3/4 cup cold water
3 TBSP. flour
Salt to taste

Mix ingredients together with a wisk in a small saucepan.  Heat to boiling and boil 1 minutes. Serve over chicken and potatoes. 
Comments are loved and appreciated!

This recipe was shared on the following sites
Mandy's Recipe Box 
Make ahead meals for busy moms 
The Recipe Critic 
Chef in Training 
Nap time Creations 
pint sized baker 
A to Zebra Celebrations