Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken
  • Salt and freshly ground black pepper
  • 4 garlic cloves (smashed)
  • 2 Tbsp butter (well softened)
  • 1/2 medium yellow onion (peeled and sliced into halves)
  • Vegetable oil for skillet
  • sprigs thyme
  • parsley sprigs
  • rosemary

Instruction

  • Preheat oven to 425 degrees.
  • Trim of excess fat from chicken (found near neck and cavity) and remove any pin feathers that may be left behind.
  • Remove giblets from the center of chicken (discard or reserve for another use). Dab chicken well dry with paper towels
  • Rub a cast iron skillet with a little vegetable oil then transfer chicken to skillet, breast side facing upward.
  • Season inside cavity with salt and pepper then Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the herbs.
  • Rub butter all over the chicken (focus especially on the upper breast side) and season all over with salt and pepper.
  • Tie chicken legs together with kitchen twine and fold the wing tips back and tuck under chicken.
  • Roast chicken in the preheated oven until thigh registers 165 and breast register 160, about 1 1/2 hours.
  • Broil until golden and crispy!
  • Transfer chicken to a carving board or platter (leave drippings in pan).