Easy Roasted Chicken
Here’s a recipe that expands easily to feed a crowd. While this version calls for baking in the oven, you could cook larger amounts—four or five chickens, say—in an electric roaster by increasing the other ingredients according to how many birds you cook.
1 chicken, cut into desired serving pieces
1 stick butter or margarine, melted
½ C. white vinegar
Lawry’s seasoning salt
Preheat oven to 350º. Spray a 9” x 13” pan and arrange chicken pieces in a single layer. Mix the butter/margarine and the vinegar and drizzle over the chicken. Sprinkle with the Lawry’s seasoning. Bake uncovered without turning the chicken pieces. Check for doneness after an hour and bake longer if necessary (meat should be starting to separate from the bones).
Kitchen Hint: Avoiding salt? Season the chicken with garlic powder, salt substitute, some lemon pepper—whatever flavors you prefer. It’ll still taste great!