Classic Roast Chicken

Tuesday, January 5, 2010

Classic Roast Chicken

1 whole or cut up chicken
Garlic powder
Onion powder
Salt & Pepper
Chicken bouillon or broth

Preheat oven to 350 F. Rinse chicken and place in roasting pan. Sprinkle generously with seasonings.  Add water and bouillon or broth.  Bake in oven for 60 to 80 minutes (20 minutes per pound). Let rest for 10 minutes before carving.

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