Garlic Butter Roast Chicken
Equipment
Ingredients
Ingredients
whole chicken (whole, neck and giblets removed)
1 piece
garlic (minced)
3 clove
garlic (cut in half)
1 head
butter (melted)
3 tablespoon
olive oil
2 tablespoon
kosher salt
2.5 teaspoon
black pepper (cracked)
1 teaspoon
thyme (fresh, chopped)
2 tablespoon
rosemary (fresh, chopped)
3 tablespoon
Instructions
Preheat oven
Preheat oven to 450°F and set rack to middle level.
Prepare chicken
Dry the chicken very well with paper towels on both the outside and inside. Place into roasting pan with wire rack insert.
Apply butter and oil
Drizzle melted butter and olive oil all over the chicken. Use hands to get it all over.
Season chicken
Season inside with 1 teaspoon kosher salt, outside with remaining salt. Season all over with pepper. Rub in herbs and garlic. Place cut head of garlic inside cavity.
Prepare for roasting
Tie legs together with kitchen twine and tuck wing tips under the chicken.
Roast chicken breast side down
Roast chicken breast side down for 30 minutes.
Flip chicken
Flip chicken over to breast side up and baste with pan juices.
Continue roasting
Return chicken to oven and continue cooking until temperature reaches 71°C in the deepest part of the breast, about 30 more minutes.
Optional broiling
For more color, broil the top for the last 1-2 minutes if desired.
Rest chicken
Tent chicken with foil and let rest for 15 minutes before carving.
Storage
Store leftovers in airtight container in refrigerator
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