Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.
In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
04Season the inside of the chicken with salt and black pepper.
05Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
06Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
07For best flavor cover with plastic wrap and refrigerate overnight.
08Stuff 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.
09Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
10Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
11Tent loosely with heavy foil.
12Set oven to 350°.
13Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
14Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
15Remove from oven and let rest (covered with foil) for about 20 minutes before carving.