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whole roasted chicken in a baking dish

Whole Roasted Chicken Recipe

Diana
Whether for Sunday dinner or everyday meal, a roasted chicken is a perfect solution. Use leftovers to make sandwiches, salads, or casseroles.
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Servings 6 servings
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Course Chicken, Dinner, Sunday Roast
Prep Time 10 minutes
Cook Time 2 hours

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

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.
Keyword garlic, herbs, roast chicken, whole chicken
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