NOTES
- Don't be afraid to try this at home! Way better than store bought rotisserie and very little work on your part.
- Depending on the size of your family, you may want to roast two of these! Keep some leftovers for Recipe 4 this week - Black Bean Chicken Quesadillas.
- 1 whole chicken, giblets removed, rinsed inside and out
- 4 cloves garlic (whole cloves, peeled)
- Salt and pepper
- 3 tbsp melted butter
- small piece (5 inches) of kitchen twine (ask the butcher for some or look in the kitchen utensil aisle of the grocery store)
1. Place the whole peeled cloves of garlic inside the chicken and season inside with salt and pepper (be generous - maybe 1/2 tsp of each). Brush melted butter on outside of chicken and season with salt and pepper. Preheat oven to 425.
2. Place chicken in a roasting pan or v-rack (coat bottom of roasting pan or the v-rack with cooking spray). Tuck wings under the body and tie legs together with kitchen/cooking twine.
3. Add 1 c. water to bottom of roasting pan/v-rack. Cook uncovered for 1 1/2 hours or until juices run clear when cut between the breast and thigh. Add more water to the bottom of the pan as necessary.
4. Remove chicken to a cutting board and tent with foil for 10-20 minutes before carving.
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