"My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after."

 

Ingredients 

1 h 40 m - 6 servings - 423  cals      

• 1 (3 pound) whole chicken, giblets removed 
• salt and black pepper to taste 
• 1 tablespoon onion powder, or to taste 

• 1/2 cup margarine, divided 
• 1 stalk celery, leaves removed 

Directions   

• Prep : 10  m 
• Cook : 1  h 15  m 
• Ready In : 1  h 40  m 

1. Preheat oven to 350 degrees F (175 degrees C).  
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.  
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 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.  

Source : allrecipes.com