Ingredients
1 whole Chicken
Olive Oil
Kosher Salt And Freshly Ground Black Pepper
1 head Garlic
2 sprigs Rosemary
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Standard Malabar black peppercorns — everyday grinding pepper
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Black pyramid flakes — dramatic finishing salt for light dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Standard Malabar black peppercorns — everyday grinding pepper
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Black pyramid flakes — dramatic finishing salt for light dishes
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 325 degrees f. remove giblets and neck from chicken cavity. (save parts to simmer for stock, or discard.) rinse chicken inside and out with cool water; drain, then pat dry with paper towels. place breast-side-up in a shallow roasting pan. rub chicken with olive oil; season liberally with salt and pepper. cut garlic head in half horizontallypeel and all!and insert into the chicken cavity with a sprig of rosemary. lasso, truss, or tie the drumsticks together. roast 2 hours, or until chicken tests done. (adjust roasting time to the size of the bird; i used a 5-pound chicken.) baste once halfway through. chicken is done when juices run clear (test by slicing between the drumstick and thigh; if in doubt, use a meat thermometer). remove twine. discard rosemary and garlic. transfer chicken to a warm platter and garnish with the remaining rosemary sprig. carve tableside. serves 4.