Name: Whole Roasted Chicken Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 1 roasting chicken (about 6 pounds); 2 tablespoons melted butter (or duck fat); Kosher salt and freshly ground black pepper; 6 cloves garlic; Fresh herbs (e.g., thyme, chives, rosemary)

Whole Roasted Chicken Recipe

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Whether for Sunday dinner or everyday meal, a roasted chicken is a perfect solution. Use leftovers to make sandwiches, salads, or casseroles.

Author: Diana Rattray
Prep Time: 10
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Category: Chicken, Dinner, Sunday Roast
Method: Roast

Ingredients

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1 roasting chicken (about 6 pounds)
2 tablespoons melted butter (or duck fat)
Kosher salt and freshly ground black pepper
6 cloves garlic
Fresh herbs (e.g., thyme, chives, rosemary)

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Instructions

Heat the oven to 375 F.
Remove the giblets and rinse out the cavity. Trim and discard any large pieces of fat around the cavity. Pat the chicken dry and place in a roasting pan or baking dish large enough to hold the chicken.
Rub the chicken all over with the melted butter or duck fat. Sprinkle generously inside and out with kosher salt and freshly ground black pepper.
Peel the garlic cloves and put them in the cavity. Tie the legs together.
Roast the chicken for about 1 hour and 40 minutes, or about 20 minutes per pound.
The minimum safe temperature for chicken is 165 F.
Remove the chicken from the oven and tent it loosely with foil. Let the chicken rest for about 10 minutes before carving and serving.

Find it online: https://classic-recipes.com/basic-roast-chicken/