Whole Roast Chicken

I like making roasted chicken. You just season your chicken, pop it in the oven and an hour later you have this delicious, moist meat with a crispy skin. I put some of the seasoning under the skin so that it directly infuses the meat while cooking. I always use this technique when roasting a chicken it really does make a difference. The butter helps with the taste of course and makes the skin crispier. You should definitely give this recipe a try!

Ingredients

1 whole chicken
1 onion
3 garlic cloves

For the seasoning
1 knob of butter

1 tbsp. dried rosemary or 1 tsp. fresh chopped rosemary

1 tsp. paprika
2 garlic cloves (peeled then pressed or minced)
salt & pepper


Oven temperature:  410°F -- 210°C
Cooking time:  mine cooked for 1h15 minutes

How to know if your chicken is done?

•  If you have a meat thermometer:  insert it into the thickest part of the thigh, but not near bone or fat. It should register at least 170°F -- 75°C
• If you don't have a meat thermometer: with a knife or a skewer, pierce the chicken in a thick part of the breast and then again on the thigh. If the juices run clear (without any blood), your chicken is done.

Once you take it out of the oven. Let the chicken rest for 15 minutes before serving.