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Garlic Herb Roast Chicken

Whole roast chicken with crispy skin and pan vegetables.

Dinner 80 min Mild Moderate

Instructions

  1. Preheat oven to 425F. Pat chicken dry inside and out. This is the most important step for crispy skin.
  2. Loosen the skin over the breast, smear softened olive oil mixed with minced garlic and chopped rosemary under it.
  3. Salt generously inside and out. Place in roasting pan with onion and brussels sprouts around it.
  4. Roast 60 to 70 minutes until juices run clear at the thigh (165F internal).
  5. Rest 10 minutes before carving. Spoon the pan drippings over everything.