ROAST ROAST CHICKEN ChiCk- WITH
WHOLE CHICK- EN EN wiTh WITH
ROASTED whOLE WHOLE GARLIC
1 4-pound 1 4-pound chicken chicken
Kosher 1 4-pound chicken
Kosher salt salt
2 lemons Kosher salt 2 lemons , one , pierced one pierced several several times with times the with tines the of 2 lemons , one pierced several times with the a fork tines and of one a halved fork and one halved tines of a fork and one halved
Few Few sprigs sprigs each of each thyme of thyme and rosemary and rosemary Few sprigs each of thyme and rosemary 4 large 4 large bulbs bulbs garlic , garlic 1 per , person 1 person or portion , portion ends cut ,
4 large bulbs garlic , 1 per person or portion , to expose ends cut the cloves to expose ( keep the cloves hairy root ( keep end the intact hairy ) ends cut to expose the cloves ( keep the hairy
EVOO root root
( extra-virgin end intact end intact
olive ) ) oil ) for drizzling
Freshly EVOO
EVOO ground ( extra-virgin ( extra-virgin black pepper olive oil ) for drizzling olive oil ) for drizzling
3 tablespoons Freshly ground Freshly ground butter black pepper black pepper
1 cup 3
3 white tablespoons tablespoons wine butter butter
Warm 1 1 , cup crusty cup
white white bread wine wine
1 .
1 .
Place 1 .
Place the Place chicken the the chicken chicken in a shallow in in a shallow shallow baking baking dish baking . Salt dish dish the . Salt Salt the the chicken chicken inside inside and and out out and and place place uncovered chicken inside and out and place uncovered in the in in the the fridge fridge overnight overnight . fridge overnight .
. 2 . 2 preheat . Preheat the the oven oven to to 450 450 F .
2 . Preheat the oven to 450 F . . 3 . 3 pat . Pat the the chicken dry dry and and fill fill with the pierced
3 . Pat the chicken dry and fill with the pierced whole
whole whole lemon , , thyme and and rosemary .. Tie the legs lemon up , up .
thyme dress and . Dress the rosemary the bulbs of
. of garlic
Tie the with legs EVOO up . Dress ; season the bulbs with of garlic with salt salt and with and pepper EVOO ; . season
. arrange with
Arrange the salt garlic and pepper in the . Arrange baking the dish garlic around in the baking the chicken dish around .. Rub the the skin chick- of
en . Rub the the
the chicken skin of with the butter chicken and with season butter and with season pepper . with Pour pepper the the . Pour wine the into wine the into bottom the bottom of the of dish the . dish . 4 . Roast 4 . 4 Roast . the chicken the chicken for 1 hour for 1 or hour until or an until instant-read thermometer instant-read inserted thermometer into thickest inserted part into of the the dark thickest meat reads part 165 of of F the . Let dark the chicken meat reads stand 165 for a F . few Let
minutes the chicken on a carving stand board for a until few just minutes cool enough on a carving
to handle board . Carve until the just chicken cool , enough dividing the to handle white and . Carve
dark parts the and chicken slicing , the , dividing breast the meat white on the and bias dark . Arrange parts the chicken and slicing on plates the breast or a platter meat and on the top with bias . drip-
Arrange pings the the , juices chicken and on the on plates juice from or or a the platter remaining and top halved with lemon drippings . The garlic , , juices may and get dark the but juice it from won ’ t the be charred remaining halved in the skins lemon or squeeze . . The garlic the paste may get from dark the skins but
with it your
.
5 . Serve ing it won knife ’ t ’ t be be and charred pass with .. 5 .. serve Serve a spoon in in the to eat skins with or the squeeze the paste from the skins with your knife chicken or to slather on the warm chunks of bread . and and pass pass with with a a spoon to to eat with the chicken or to to slather on on the the warm chunks of of bread .
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