I’ve heard it several times on cooking shows: “The true test of a chef is this: How well can you roast a chicken?”

Well move over Thomas Kellar.

I have been tinkering with my roast chicken recipe and I have one that makes Roger weep with joy when he walks through the front door (OK – joy, or possibly the eight cloves of garlic I use..)

To make your house smell as great as mine, follow these simple instructions.

(And be sure to go to my Facebook Author Page t get the Ultimate Guide to Leftover Chicken so you don’t have to cook the next night!)

Roasted Garlic-y Chicken


  • 1 (3 pound) whole chicken, giblets removed, rinsed
  • 8 cloves of garlic
  • 1/4 cup butter
  • salt and pepper to taste

Preheat oven to 350 degrees

Put salt and pepper, half the butter, and the eight cloves (cut in half)  in the cavity of the chicken.

Place chicken in a roasting pan that has been sprayed with olive oil.

Cut up the rest of the butter and place it on top on the chicken, and put salt and pepper on the skin of the chicken to taste.

Bake uncovered for 75 minutes in the preheated oven to an internal temperature of 180. Remove from over and paste with the drippings. Cover with foil and rest for 10 minutes before serving.

Serve with mashed golden potatoes and a spinach salad.

Beyond Yummy…

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