Almost every time I cook a whole chicken when we have friends over for dinner, someone says that they have never cooked a whole chicken before. So if you are daunted by not knowing what to do with the whole bird - this recipe is so simple and delicious you won't be able to resist. Besides a whole chicken is so much cheaper than just the breasts that you'll save money and have leftovers! Hurrah!3-4 lb whole chicken
vegetable oil (or if you're feeling decadent, you can use melted butter)
fresh rosemary
6-8 whole garlic gloves
salt and pepper
Preheat the oven to 450°F. Take the gizzard pack out of the chicken cavity and rinse the chicken under water. (I know, I know it starts with the gizzard pack - but I promise that's the worst part!) Pat chicken dry with paper towels and set it on the roasting rack in your pan. (Don't have a roasting rack? No problem just set it right in your pan, it'll be fine I promise.) Drizzle inside and outside of chicken with oil or melted butter and rub it in to the skin. Salt and pepper inside and outside. Put the garlic cloves and 3 whole rosemary sprigs inside the cavity, and sprinkle outside of chicken with the separated rosemary "leaves".
If you want some fabulous roasted potatoes with your chicken then quarter a few red potatoes, toss them with a little oil or butter and salt and pepper (I like to add rosemary or dill too) and put them in the pan under the rack. That way when the chicken cooks all the yummy juices drip down on the potatoes. Divine!
Cook chicken for 60 - 90 minutes, or until done (may take longer if you have a larger chicken- you can follow the cooking directions on the package the chicken comes in. But avoid chickens with the thing that pops when its done - cause they are usually overcooked by the time it pops).
Let it rest for 10 minutes then slice, serve and enjoy!
With the leftovers I like to shred the chicken and mix it into a cold pasta salad, with shell pasta all your favorite chopped veggies, mayo and italian dressing. Delish.
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