This recipe is as easy as it is delicious. Use the carved chicken in hot plates or any other meal – the gentle yet savory flavors of garlic and rosemary lend themselves well to nearly any dish. Or you can always eat the chicken rotisserie-style right away if you can’t handle the aroma after 2 hours of torture.
Yield: One whole chicken or about 2.5 lbs. roasted chicken meat
Time: 2 hours (plus cooling time if carving)
- Whole chicken (5-7 lbs.)
- 1 tablespoon granulated garlic
- 1 tablespoon dried rosemary
- ¼ cup avocado (or other compliant) oil
- 3 cups water
Preheat the oven to 375f (190C). Pull off a sheet of foil that is about 2 feet long and center it in the pan to where the ends flow over the pan evenly lengthwise (to be used to cover the chicken).
Remove the giblets and neck from the chicken’s body cavity and set aside if you are planning on making chicken stock cubes later. Wash the chicken inside and out and trim of any fat or pin feathers. Place the chicken into the pan on top of the foil lining belly down.
Stuff/rub the granulated garlic and rosemary under the skin onto the chicken meat without tearing the skin. Rub the oil into the skin on top of the skin and sprinkle any remaining garlic and rosemary on top of the oil.
Pour about 3 cups of water into the pan – enough to bring the level up to the bottom of the drumsticks – this will keep the chicken moist during baking and preserve juices.
Fold the foil over the top of the chicken and place it in the oven for 1-1.5 hours. Uncover the chicken and remove the extra foil, using it to cover the wing tips.
Turn the oven up to 425f (220C) for another 20-30 minutes to give the chicken a nice crisp. Remove chicken from the oven and let rest before carving. Reserve drippings, bones, and skin if making stock cubes. Trust me, you’re making stock cubes.