I just got home from the MOPS International Convention in Dallas Texas. I shared this recipe with the audience and since then I’ve had a bunch of requests for the recipe. Well here is the deconstructed recipe for the the best Whole Roasted Chicken I’ve ever eaten that is so easy I now have it memorized and make it at least once a week.
My family loves it, and the leftover chicken makes a great topping for salads, or is wonderful in some tacos.
The only secret is to use a meat thermometer to get the internal chicken temp to 165 degrees – enough to be cooked, moist enough to eat right off the bone.
The World’s Easiest (and best!) Whole Roasted Chicken
1 Whole chicken – giblets removed, rinsed and patted dry
6 garlic cloves cut in half
½ stick of butter
Garlic salt and pepper
Preheat the oven to 425
Put the chicken in a roasting pan breast side up
Salt and pepper cavity, put garlic in cavity
Chop up butter into pats and place all over the top of the chicken
Sprinkle the top with garlic salt and pepper
Roast until chicken’s internal temperature is 165
Let set 20 minutes and enjoy