SIMPLE WHOLE CHICKEN RECIPE
PREPARATION:
·
Make sure you completely dry off the skin of
your chicken (if of course you want crispy skins, DUH).
·
Be sure to baste your chicken every 12-15
minutes (trust me).
·
Tie (or keep tied) the legs of the chicken.
INGREDIENTS
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1 whole (4- to 5-pound) chicken
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4 Tablespoons butter
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4 large cloves garlic, minced
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1 lemon, halved
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Optional: quartered red potatoes / carrots / asparagus
INSTRUCTIONS
1.
Preheat the oven to 450ºF with rack in center.
2.
Remove the giblets from the chicken then trim
the excess fat. Place the chicken in a roasting pan, or your favorite baking
dish.
3.
Melt the butter with the garlic. Brush the
melted garlic butter all over the chicken. If you want to add flavor, you can
sprinkle salt and pepper on the chicken as well. Place the two lemon halves and
the rosemary inside the cavity (you can also squeeze lemon juice around the
chicken if you like).
4.
OPTIONAL: add veggies around the chicken in the
pan (you can add these in at your preference depending on how you like them
cooked).
5.
We recommend roasting the chicken for about 1
hour, basting it every 15 minutes (use a spoon to collect and redistribute
juices on chicken), until the internal temperature reaches 165ºF. The best way
to check temp is a meat thermometer in the meatiest part of the chicken. Rotate the pan after every time you baste the
chicken to guarantee even cooking.
6.
Allow the chicken to cool for around 10 minutes.
Carving the chicken too soon after removing it from the oven will prevent the
juices from collecting; the goal here is to keep the chicken moist.
7.
ENJOY! – feel free to email us your opinion on
the recipe (even a picture!) to [email protected].
** The total cooking time will depend on a variety of
factors, including the weight of your chicken and your specific oven levels.
