Roasted whole chicken

This old vintage recipe was a throw-together and roast in the oven in the 1960s. This medley of ingredients for the sauce is a sweet, tangy-style flavor. You may remember onion soup was all the craze back in the 60s, and this sauce blend makes the chicken a tender, moist juicy bird. It's not only easy but super delicious, even the kids will love it.

Roasted Whole Chicken

• 1 - 4 to 5-pound whole chicken, cut up (chicken can also be cut into pieces if desired)
• 1 envelope of dry onion soup mix of any brand (this comes in a box of two envelopes)
• 1/2 cup ketchup
• 1/4 cup dark brown sugar
• 1/4 cup water or apple juice

Directions:

1. Place the whole chicken in a greased roasting pan.
2. Preheat the oven to 350 degrees while you mix the sauce.
3. Mix the soup, ketchup, sugar, and water in a small bowl.
4. Smear this all over the chicken.
5. Generously spray a piece of foil with cooking oil, then loosely cover the chicken.
6. Bake in the preheated oven for around 1 hour, uncover, and check the chicken's internal temperature to be at 165 degrees.
7. Continue cooking until it reaches that temperature using an instant-read thermometer.

Note: for crispier skin, broil for 4 minutes on high. The bird can be cooked with the skin removed, if desired.

More Recipes to Try: Lemon Rosemary Chicken, Captain Crunch Chicken, Rosemary Chicken, Italian Baked Chicken, Italian Cacciatore, Turkey Pot Pie, Bundt Pan Chicken Roasted