Source: All Recipes

Nothing beats an easy to make and even easier to prepare roast chicken! Here are some cooking tips along the way that create a juicy, tender and superbly flavored chicken that’s good enough to serve for Sunday supper or easy enough for a quick weeknight dinner.

By ROBINROCKINGBIRD

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
• 1 stalk celery, leaves removed

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  Place chicken in a roasting pan, and season generously inside and out with salt and 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 or 4 pieces, and place in the chicken cavity.

• Step 3

  Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from heat and baste with melted margarine and drippings. Cover with aluminum foil and allow to rest about 30 minutes before serving.