Ingredients
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1
-
1
-
1
-
1
-
-
1
-
2
-
1
-
2
-
1
-
-
-
-
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Directions
Amazingly Juicy and Flavorful Roasted Chicken, This is the juciest, best flavored roasted chicken I have ever made, or ever eaten! I have been experiementing, and It has turned out with the exact same wonderful results 3 times in a row now so I’m confident that anyone can make this with the same results Never again will I purchase a pre-cooked rotisserie chicken! It’s so easy too!, This is the most amazing chicken recipe I think I have ever used I actually left it in the fridge for 2 days instead of one The morning of preparation I also added more salt black pepper and garlic powder to the outside of the chicken before proceeding with the next steps I followed the next set of directions to the t and the chicken was amazing! I would definitely recommend this to anyone who was trying to create a delicious whole chicken for their family , instead of leaving it overnight I left it for two nights in the refrigerator
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Steps
|
1
Done
|
Night Before: |
|
2
Done
|
Rinse Chicken and Pat Dry. |
|
3
Done
|
Mix Salts, Garlic Powder and Black Pepper Together. |
|
4
Done
|
Liberally Rub Outside of Chicken With Salt Mixture, Then Put the Remaining Salt Mixture Inside of the Chicken Cavity. Don't Be Afraid of the Salt! Remember, We Want the Bird Seasoned All the Way Through! I Promise That It Wont Be Salty. You May Even Want to Use Extra Salt in the Cavity, Especially If You Are Using Kosher Salt. |
|
5
Done
|
Put Into a Plastic Bag and Chill in Fridge Overnight. the Longer the Better. |
|
6
Done
|
Day Of:. |
|
7
Done
|
Preheat Oven to 350 F. |
|
8
Done
|
Put Butter, Lemon and Garlic Into Cavity. You Can Also Use Herbs, Onion Etc. |
|
9
Done
|
Pat Outside of Chicken Dry, Then Rub the Chicken With Olive Oil. |
|
10
Done
|
Sprinkle Montreal Steak Seasoning on All Sides. (makes It Really Pretty When Done). |
|
11
Done
|
Place Chicken in a Roaster With a Rack Breast Side Up. |
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12
Done
|
Bake Uncovered For Approx 20 Min Per Pound, or Until Thermometer in Thickest Part of Thigh Is Between 175 to 180 Degrees F. |
|
13
Done
|
Do not Overcook! |
|
14
Done
|
Remove Bird from Oven and Cover With Foil. Allow to Rest For at Least 20 Minutes, the Longer the Rest Time, the Jucier the Chicken Gets, So Do not Skip This Step! It Wont Be Juicy If It Doesn't Rest! |
|
15
Done
|
Enjoy! |
