• 1 (3-4 pound) whole chicken (giblets removed and discarded,
    if included)
  • 6 cloves garlic, minced (about 2 Tbsp.)
  • 2 Tbsp. butter, melted
  • salt and freshly ground black pepper

  1. Thoroughly rinse the outside and inside of the chicken.
    Gently pat try with paper towels.
  2. Using your fingers, carefully lift up the skin on top of the
    chicken (near the neck) and pull up gently. With your other hand, gently
    separate the skin from the breast and thigh meat. Then take half of the garlic
    and stuff it in between the skin and meat, so that it is fairly evenly spread
    out. Take the remainder of the garlic and spread it all over the cavity inside
    the chicken.
  3. Then take the butter and baste the entire outside of the
    chicken. Sprinkle generously with freshly ground pepper and salt.
  4. (Optional: Cover and refrigerate for 12-24 hours.)
  5. Adjust oven rack to lowest position and preheat to 450
    degrees. Place foil loosely in large roasting pan. Flip chicken so breast side
    faces down, tucking the wings under (as pictured below), and set V-rack in
    roasting pan on top of foil. Roast chicken 25 minutes.
  6. Remove roasting pan from oven. Using 2 large wads of paper
    towels, rotate chicken breast-side up. Baste briefly with pan juices or
    additional melted butter. Return to oven and continue to roast until
    instant-read thermometer inserted in thickest part of breast registers 135
    degrees, 15 to 25 minutes.
  7. Increase oven temperature to 500 degrees. Continue to roast
    until skin is golden brown, crisp, and instant-read thermometer inserted in
    thickest part of breast registers 160 degrees and 175 degrees in thickest part
    of thigh, 10 to 20 minutes.
  8. Transfer chicken to cutting board and let rest, uncovered,
    for 20 minutes. Carve and serve immediately.

This Recipe adapted from >>>> Click Here

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