There is something about a whole roasted chicken that makes everything feel alright. Roast chicken to me handles itself well in cold months and hot. Its truly a year round type dish. I feel like peoples main problem with whole chicken is its either dry or flavorless. With this recipe you don’t have to worry about anything.
Lay whole garlic cloves on a sheet of foil coat with olive oil and 1tsp salt. Fold sides and corners of foil to make a disposable roasting pouch. Put in 300 degree oven for 45 minutes-1 hour. Till golden brown and fork tender.
In a bowl add in lemon juice and zest, butter, tablespoon of salt and pepper, along with cooled garlic cloves and garlic powder.
Mash up all contents of bowl.
When handling the chicken, use your hand to gently separate the chicken skin from the breast without ripping the skin. So that you can make stuff the butter under the skin.
Season the back cavity of the chicken with salt and pepper. Stuff lemons rinds in as well.
Stuff roasted garlic butter under chicken skin and spread whatever is left over the entire bird
Season entire chicken with salt and pepper.
If you have a roaster put cup of white wine at the bottom where the pan drippings will pool. If not, pour directly into pan.
Roast at 400 for 1 hour and 15 minutes. Till cooked throughout entire chicken.
Let chicken rest for 10-15 minutes before carving and enjoy. Don’t forget to serve with basmati coconut rice. Spoon some pan drippings over the top along with green onions and Enjoy!
For two chickens just double recipe.
Once chicken is stuffed with butter and lemons you can cover the pan and let it sit in the fridge over night so you just throw it in the oven the next day or cook immediately.
This cooked whole chicken freezes and reheats very well.
When adding wine into pan don’t pour over chicken. You’ll wash away the seasonings.