Best Sunday Best Roast Chicken Recipes

Provided by Kelly Williams

Categories Roasts

Time 2h15m

Number Of Ingredients 9

1 (5-6 lb.) roasting chicken
about 1-2 tbl. olive oil, enough to coat
2 tsp. johnny's seasoning salt, or your own favorite
2 tsp. paprika
1 tsp. garlic powder
2 tsp. dried thyme, crush between fingers when sprinkling
1 tsp. dried italian seasoning
1/2 tsp. or so of fresh cracked black pepper
1 stick butter, melted

Steps:

1. Remove any "innards" from chicken. Rinse chicken and cavity with cold water, pat dry with paper towel. Oil outside of chicken well with olive oil. Sprinkle with seasoning salt inside and out. Place on rack in shallow roasting pan with about a 1/2" of water covering bottom of pan. Sprinkle rest of spices and herbs evenly on outside (and a little inside) of chicken. Tie legs together if desired. Tuck wings under. Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound). *Baste well every 30 minutes with melted butter. (You can also baste with juices from the pan when enough accumulate. But start with butter). Let chicken rest for about 15-20 minutes before carving. Great for turkeys and cornish hens, too! *Cut-up potatoes, baby carrots, celery and onions can also be added to the pan if desired for a "one pot wonder"! And gravy can be made from the drippings.

SUNDAY BEST-ROAST CHICKEN-prepare the nite before image

Provided by Nancy J. Patrykus

Categories Roasts

Time 5h10m

Number Of Ingredients 5

1 large roasting chicken
2 medium onions, pealed and quartered
dash(es) salt & pepper...to taste
chesapeak bay style...mc cormick.....seafood seasoning
1 white plastic kitchen bag.

Steps:

1. Remove the inside neck and giblets from the inside of chicken. Rinse chicken well ,inside and out. Pat chicken dry. Now rub the seafood seasoning inside and out. Now stuff cavity with the quartere onions. Salt and pepper if you like. Put inside of a white plastic kitchen can liner, close , and put in the refrigerator...OVERNIGHT !!
2. Next day...remove chicken, from bag, and put in a roasting pan. Roast uncovered in the oven set at 250 Degree oven for 5 hours. I repeat" 250 degrees...5 hours! Baste occasionally . Rest the bird 10-15 minutes, before carving. Remember leftover bones and chicken pieces, make a great soup.
3. ********************** WARNING...********************************************** PLEASE do not use the white kitchen bags in this recipe!! They are scented...and I was told to not use them in this recipe!!.Try using a clear plastic cooking bag...that will cover the chicken . OR maybe , put the chicken in a mixing bowl and cover and seal the top with foil. That should work well.