ROASTED GARLIC WHOLE CHICKEN
Steps:
- Preheat oven to 425 Prep: First, wash the cavity and outside of the chicken. Completely dry the cavity and skin. The dryer, the better, for crispy skin. Spray a roasting pan with oil spray, or just rub with some oil. In a small bowl, mix herbs and 1-2 tablespoons of softened margarine and some oil. Mush it together, until you have a nice rub. Peel the garlic and cut some of the bigger cloves into smaller clumps, but leave slightly big. Leave a few of the cloves whole, to throw in the roasting pan, and in the cavity. Cut the onion into chunks, and place in the cavity. Stuff the cavity with onion, garlic cloves and lemon slices. Put a Tbsp of margarine in the cavity. Lift up the skin, over the cavity, without breaking the outer skin, all the way back to the back of the breasts, and to the drumsticks. Make it so that you can put your hands underneath, all the way back. Scoop up the herb mix and rub all over, under the skin, as far back as you can. Put some of the rub on the outside of the skin, as well. Then, take the garlic pieces and place under the skin. Put some large cloves in the roasting pan, surrounding the chicken. Place some baby red potatoes, and baby carrots, all around the chicken. Sprinkle everything with a little oil, garlic powder and salt. (a lot of salt) Put chicken in the oven at 425 degrees, for 20 minutes, then reduce temp to 375 degrees. Cook for 20 min a pound. (Mine was 5 lb, and took about 1 hr and 45 min on 375. Baste every 20 minutes, and stir veggies and potatoes. The internal temp should be around 165, and the skin gets nice and browned, when it's done. Cover with foil, and let it rest for 15 minutes, before carving. Voila!
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