Whole Roasted Chicken Recipe

Whether for a Sunday dinner or holiday meal, a roasted chicken is the perfect solution. This recipe is made with a few basic ingredients: garlic, butter, and fresh herbs. I like the poultry blend of fresh herbs most markets have, with sage, rosemary, and thyme. Or if you have herbs in your garden, choose a complementary blend. Parsley and chives or basil and oregano are good combinations.

How To Roast a Whole Chicken

• Choose a 5 to 7 pound roasting chicken for this recipe. A 5-pound whole roaster will feed 4 people, while a 6 to 7 pound chicken should be enough for 5 to 7 people.
• Heat the oven to 375 F and choose a large baking pan or roasting pan.
• Remove the giblets and neck from the chicken and discard them or put them in a food storage bag and freeze them for a future broth.
• These days, washing or rinsing the chicken is not recommended, so simply blot the bird inside and out with paper towels, and place it in the pan.
• Peel and slice the garlic and rub the chicken with a few of the cut sides. Place the rest of the garlic in the cavity.
• Brush the outside of the chicken with butter or duck fat. Olive oil is fine, too. Sprinkle inside and out with kosher salt and freshly ground black pepper.
• Place sprigs of herbs and a few slices of lemon in the cavity and tie the ends of the legs together.
• Roast the chicken for about 20 minutes per pound. The USDA safe minimum internal temperature for chicken is 165 F.
• Remove the chicken from the oven and tent loosely with foil. Let it rest for 10 minutes before carving.
• See this chicken gravy recipe if you like to make gravy from the pan drippings.

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