1 whole chicken, about 3 to 4 lbs
Salt & pepper
1 tbsp minced garlic cloves
4 tbsp butter
Preheat oven to 375 degrees. Grease a roasting pan and rack lightly with cooking spray. Prep chicken by removing the giblets and rinsing the chicken both inside and outside. Pat the chicken dry. Season the inside and outside of the chicken with salt & pepper to taste. Gently pull up on the skin starting at the neck opening as far as you can lift the skin without ripping it. Once lifted, massage about 1 1/2 tbsp butter mixed with 1/2 tbsp minced garlic onto the chicken breasts. Use remaining butter on top of the skin as well as the garlic. Bake in the roasting pan for about 18-20 minutes per pound until the thickest part of the beast meat reads a temperature of 165 degrees. Remove from the oven and rest for about 10-15 minutes before cutting.
Note: By cooking it this way, you will get a crispier skin. If you would like the chicken more tender, baste the chicken with its own juices every 20 minutes until done.
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