Rosemary Garlic Roast Chicken

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Rosemary Garlic Roast Chicken
This is my go-to chicken recipe. You can use any fresh herb or combination, or skip the herbs and garlic altogether for a simple salt and pepper chicken. Either way, the instructions will teach you how to make a moist-on-the-inside and crisp-on-the-outside chicken! The number of people served is approximately what we get out of it.
Course Main Dish
Cuisine miscellaneous
Prep Time 5 minutes
Cook Time 60 to 75 minutes
Passive Time 10 minutes
Servings
people
Course Main Dish
Cuisine miscellaneous
Prep Time 5 minutes
Cook Time 60 to 75 minutes
Passive Time 10 minutes
Servings
people
Instructions
  1. Heat oven to 450°F. There’s no need to rinse a chicken and possibly contaminate your nice, clean sink. If needed, pat dry with paper towels to remove juices. Be sure to empty cavity of the packaged organs (we boil them and serve them to our dog-no bones of course).
  2. Place chicken in baking dish. Loosen skin by working fingers under the skin and along the breasts, being careful not to break the skin. Insert garlic cloves and then rosemary sprigs under the skin, placing one at the base of each leg and on each breast. If desired, truss the chicken.
  3. Sprinkle generous amounts of salt (Kosher is best but any kind will do) and pepper all over the chicken.
  4. When oven has reached 450°F place chicken (uncovered) in the oven (usually on the 3rd rack from the top, but basically in the middle of the oven for good heat distribution) for 30 minutes. Use your timer!
  5. After 30 minutes, turn heat down to 350°F and cook another 30 to 45 minutes, depending on the size of the chicken. Use a meat thermometer (should read 165°F) to determine if it’s done, or cut into meaty part of thigh to check that juices run clear (not pink).
  6. Remove chicken from oven and cover loosely with a tent of aluminum foil. Let stand 10 minutes to reabsorb juices.
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