4.5 to 5 lb chicken
herbs: thyme, rosemary sprigs
salt, pepper
garlic cloves, chopped (6-7)
wash and dry chicken with warm water. allow chicken to warm to near room temperature.
preheat oven to 450.
separate skin from chicken by wiggling fingers / hand under skin, without breaking it. rub salt and pepper under skin, inside cavity of chicken and on top of skin. evenly distribute chopped garlic under skin adn inside cavity. insert sprigs of thyme and rosemary under skin, all over, and place remainder in cavity.
place chicken on roasting rack or rotisserie spits over 1 inch diced vegetables (potatoes, carrots, broccoli, etc...)
Bake at 450 for 20 minutes. reduce oven temp to 400. roast for an additional 40 minutes.
herbs: thyme, rosemary sprigs
salt, pepper
garlic cloves, chopped (6-7)
wash and dry chicken with warm water. allow chicken to warm to near room temperature.
preheat oven to 450.
separate skin from chicken by wiggling fingers / hand under skin, without breaking it. rub salt and pepper under skin, inside cavity of chicken and on top of skin. evenly distribute chopped garlic under skin adn inside cavity. insert sprigs of thyme and rosemary under skin, all over, and place remainder in cavity.
place chicken on roasting rack or rotisserie spits over 1 inch diced vegetables (potatoes, carrots, broccoli, etc...)
Bake at 450 for 20 minutes. reduce oven temp to 400. roast for an additional 40 minutes.
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