KITTENCAL'S BEST JUICY WHOLE ROASTED CHICKEN

Steps:

• Wash chicken well with cold water inside and out.
• Pat dry using paper towels.
• In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
• Season the inside of the chicken with salt and black pepper.
• Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
• Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
• For best flavor cover with plastic wrap and refrigerate overnight.
• Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
• Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
• Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
• Tent loosely with heavy foil.
• Set oven to 350°.
• Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
• Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
• Remove from oven and let rest (covered with foil) for about 20 minutes before carving.