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Whole roasted chicken

SERVINGS
Makes 4 servings
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SERVINGS
Makes 4 servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 whole chicken, (3 to 4 lbs), rinsed well and patted dry
  • 1 head garlic, sliced in half crosswise
  • 3 tablespoon canola oil
  • Preparation

    Baking Directions:

    1.

    Thirty minutes before cooking, remove the chicken from the refrigerator to take the chill off (this will help the chicken cook more evenly).

    Stuff the cavity with the rosemary and garlic.

    Season the entire chicken liberally with salt and pepper.

    2.

    Preheat oven to 375 degrees.

    Heat the oil in a medium roasting pan over high heat, until it begins to shimmer.

    Put the chicken in breast pan, breast-side down and sear until golden brown.

    Flip over and continue until the bottom is golden brown.

    Flip the chicken back right-side up, using kitchen tongs (put a rack underneath if desired).

    Roast until the entire chicken is a rich golden brown and an instant read thermometer inserted into the thickest part of the thigh, registers 155 to 160 degrees (approximately 1 ¼ to 1 ½ hours).

    Remove from the oven, loosely tent and let rest 10 minutes before carving.

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