Celery Stuffed Roasted Chicken

This is a relatively simple recipe, but makes a very moist, juicy chicken. The combination of onion powder, garlic powder, margarine and celery does wonders on this bird. This is my "go-to" roast chicken.

Ingredients

1 (4-5 pound) whole chicken, giblets removed

1 tablespoon onion powder

1 tablespoon garlic powder

1/2 cup margarine

2 stalks celery, trimmed (1 of which is optional)

4-5 large carrots (optional)

10 small potatoes (optional)

2 bay leaves

1 teaspoon lemon peel

1 lemon, halved

Cooking Directions

Heat the oven to 350 degrees

Optional -- lay down 1 stalk of celery and the carrots to set the chicken on (instead of directly on the pan - to allow the chicken to sit up a little)

Rinse and pat dry the chicken. Liberally season the inside of the chicken with salt, pepper, onion powder and garlic powder. Place 3 tablespoons of margarine in the chicken cavity. Stuff the chicken cavity with the lemon halves and the celery.

Truss the chicken. Cut remainder of the margarine into dollops and place under the skin of the chicken in various places (breast, thighs). Add additional salt, pepper, onion powder and garlic powder to taste to the exterior of the chicken.

Melt 3 tablespoons of margarine. Add lemon zest to margarine. Baste skin with margarine mixture.

Bake uncovered for 1 hour and 45 minutes and then check the temperature (looking for 170 degrees - so it might take an additional 30 minutes depending on your oven and the weight of the chicken).

Remove from heat, baste with melted butter and drippings. Cover with foil and allow to rest for around 30 minutes prior to serving.