Whole Oven Roasted Chicken

Ingredients:

Whole Chicken

1 stick unsalted butter 

Fresh Herbs (rosemary, oregano, thyme work wonderfully)

Half Lemon, sliced

3 garlic cloves 

Salt 

Pepper

Granulated Garlic

Skewers

1) Defrost chicken a few days ahead by sticking it in the fridge!

2) Preheat oven to 375 degrees. 

2) Take the chicken out of the package and dump all the juices out. Place on a wire rack that is placed on top of baking dish. If you don't have a wire rack, no worries! Just place the chicken in the baking dish. (The wire rack allows the skin of the chicken to get extra crispy that's why we use it!)

3) Slice your stick of butter into about 1/4 inch slices. Pull up the skin of the chicken at the neck hole and slide the butter slices with your hand underneath the skin. You want to make sure you get the butter under mostly all the main areas. (more the better!) This will make the skin super crispy and add a ton of flavor to your chicken. Save a few pieces to go into the cavity. 

4) Grab your garlic cloves, lemon slices, herbs and last few slices of butter and stuff them into the cavity. 

5) Salt your bird liberally. Sprinkle on your pepper and granulated garlic powder.

6) Lastly you want to cross the legs of the bird and secure them so it doesn't dry out. I use skewers most of the time, just poke one throw one leg and then the other. Then do the other one so they criss cross. If you don't have skewers hemp rope works or cooking tie. 

7) Cook at 375 for an hour and a half. Check on it occasionally to make sure its looking good! Once the bird is cooked place on the counter to rest. Enjoy!