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Juicy Roasted Chicken

Juicy Roasted Chicken

This is the German way to roast chicken. I never have had a chicken this juicy before. This little trick works. We nibble on the celery after. This is so easy.

Ready in: 1 hour 50 minutes

Serves: 6

Complexity: very-easy

kcal: 423

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1 kg whole chicken, giblets removed
1 tbsp onion powder, to taste
½ cup margarine, divided
1 stalk celery, leaves removed


Preheat oven to 175°C.
Place chicken in a roasting pan, and season generously inside and out with SIDS SALT & PEPPER. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3-4 pieces, and place in the chicken cavity.
Bake, uncovered, 1¼ hours in the oven to a minimum internal temperature of 82°C.
Remove from heat, and baste with melted margarine and drippings.
Cover with aluminum foil, and allow to rest about 30 minutes before serving.