This dish will transport you back to Sunday dinners with the family; it’s just like how Mom used to make it! Mother’s Roasted Chicken elevates the savory chicken flavor with aromatic onion powder, rich margarine, and garden-fresh celery. Roasted to juicy perfection and with a melt-in-your-mouth texture, Mother’s Roasted Chicken is a showstopper both in looks and in taste. The only problem is figuring out who gets what piece!

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  • 1 (3-pound) whole chicken, giblets removed
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon onion powder
  • 1/2 cup margarine, divided
  • 1 stalk celery, leaves removed


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Place the chicken in a roasting pan.

Step 3 –Season the chicken generously with the salt and the pepper, both inside and outside.

Step 4 –Sprinkle the inside and outside of the chicken evenly with the onion powder.

Step 5 –Place 3 tablespoons of the margarine in the chicken cavity.

Step 6 –Arrange dollops of the remaining margarine around the chicken’s exterior.

Step 7 –Cut the celery into 3-4 pieces and place the pieces in the chicken cavity.

Step 8 –Bake the chicken uncovered until it is no longer pink at the bone, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh near the bone but not touching the bone reads 175 degrees F, about 1 hour 15 minutes.

Step 9 –Remove the chicken from the oven and baste it with the melted margarine and drippings.

Step 10 –Cover the chicken with aluminum foil and allow it to rest for 30 minutes.

Also Read:  New England Chicken Chowder

Step 11 –Serve.