What you need…
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon Garam Masala powder, or to taste
- 1/2 cup butter, divided
- 1 stalk celery, leaves removed
- 1/4 medium sweet onion, peeled and halved
- 1/2 lemon
- Preheat oven to 350˚ F (175˚ )
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with Masala powder. Place 3 tablespoons butter in the chicken cavity. Arrange dollops of the remaining butter around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. Put the onion in as well, and 1/4 lemon, rind left on.
- Bake uncovered 50 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F (82 degrees C). Remove from heat, drain off the juices, and baste with melted butter and drippings. (I like to reserve the leftover juices/drippings to season future dishes). Cover with aluminum foil, and allow to rest about 30 minutes. Bring the oven temperature up to 400˚ F, and return the chicken uncovered to the oven for another 15 minutes to crisp the skin. (I like to separate the legs and toast so that all the skin becomes golden brown). Let rest for another 10 minutes before serving.
