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Oven Roasted Chicken
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Description
Ever find roasted chicken too dry? Try my secret marinade for tender and juicy chicken every time
Ingredients
- 3-½ pounds Whole, Roasting Chicken
- 2 Tablespoons Mustard
- ¼ cups Mayonnaise
- 5 cloves Garlic, Minced
- Salt And Pepper, to taste
- 2 cups Water
Preparation
Defrost chicken, rinse it with cold water and remove pouch from inside. If you’d like to, cut off some of the extra fat.
Combine mustard, mayo and garlic in a small bowl. Rub salt and pepper all over the chicken. Using a spoon spread the mayo mix all over the chicken, on all sides and inside as well. Put the chicken into a dish, covered with a sheet of plastic wrap. Marinate it in the refrigerator overnight or at least 8 hours.
Preheat oven to 350-375 F. Place chicken on a roasting pan and add 2 cups of water to the pan. Bake for 45 minutes then flip it over and cook for another 45 minutes (or following directions on chicken package).
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Pat Mendell on 9.6.2012
I don’t know about you, but finding a chicken smaller than 4 1/2 pounds is next to impossible. I remember my mother telling me 3 to 3 1/2 pound was the perfect size chicken especially for frying. But anyway I’m going to try your recipe asap. Thanks for sharing.
Pat