Simple And Crispy Whole Roasted Chicken
There’s something so classic about a crispy, tender, mouthwatering, roasted chicken. Let me show you how to cook one perfectly, every time.
About 1 hour before cooking, take your chicken out of the fridge, pat it dry, and pull skin up to make room for spice rub.
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Crush chopped sage in a mortar and pestle, or mince thoroughly if you do not have a mortar and pestle.
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Add fresh thyme and crush some more.
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Add flaky sea salt...
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...and crushed black pepper to your herbs.
Grind everything up thoroughly.
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Season the chicken on all sides with your herb rub, making sure you get up under the skin and inside the cavity. Then, let chicken rest for a bit.
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Place chicken in greased cast iron or glass pan.
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Slice a head of garlic in half, and nestle each half underneath chicken.
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Pour butter over the top. Then roast the chicken for about 45 minutes.
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Carve and serve alongside any desired side dishes, or use in soups, pot pies, etc. So easy, and so much better than the store-bought kind!
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See the full recipe at savorharvest.com or click the link below. ⬇️
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