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Ingredients
Whole chicken (all natural or organic is best)
1 - 2 sprigs fresh rosemary
4 cloves crushed whole garlic
Extra virgin olive oil
Salt
Ground Pepper
Instructions
1. Preheat oven to 350 degrees F.
2. Clean chicken by rubbing with lots of salt inside and out and rinsing
with water.
3. Make sure to remove as much of the inside giblets as possible.
4. Cut off extra fat from skin (optional but recommended).
5. Place chicken in oven proof pan with deep sides to prevent juices
from overflowing.
6. Rub inside and outside of chicken with olive oil.
7. Rub salt and ground pepper on inside and outside of chicken.
8. Place garlic inside chicken cavity.
9. Place a sprig of rosemary inside the chicken cavity and some rosemary
leaves on top of chicken.
10. Using foil, make a tent and cover chicken. Make sure it is shiny
side down.
11. Place on middle rack in oven and bake for 1 1/2 hours then remove
tent, and baste chicken with the juices which have already accumulated.
12. Return to oven and cook another 30 minutes.
13. Check for doneness by cutting into thickest part, and making sure
only 100% clear juices run out with no trace of blood. If it is not
done, continue baking at 15 minute intervals.
TIP #1: Save the juices which are in the pan, and use
them to pour on top of each serving.
TIP #2: Trim as much fat off the chicken prior to cooking.
This will drastically cut down on the grease and fat in the sauce and
in general.
TIP #3: If you prefer to cook your chicken at a higher
temperature, such as 375, feel free to do so, but look up the cooking
times. There are many ways to cook whole roasted chicken, and I've done
them in various ways all with excellent results.
Serve with soup,
salad, and/or roasted or mashed potatoes.
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