Oven Roasted Chicken

Original cookbook page 84

Classic oven roasted whole chicken seasoned with salt, pepper, and onion powder, with margarine and celery for flavor and moisture.

Ingredients

• 1 (3 pound) whole chicken, giblets removed
• Salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• ½ cup margarine, divided (3 tablespoons for cavity + dollops for exterior)
• 1 stalk celery, leaves removed, cut into 3-4 pieces

Instructions

1. Preheat oven to 350°F (175°C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper.
3. Sprinkle inside and out with onion powder.
4. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.
5. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
6. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180°F (82°C).
7. Remove from heat, and baste with melted margarine and drippings.
8. Cover with aluminum foil, and allow to rest about 30 minutes before serving.