Crispy Roasted Whole Chicken with Roasted Garlic Olive Oil
Rich, mellow roasted garlic flavor baked directly into a whole roasting bird. Massaging the oil both over and underneath the skin guarantees exceptionally juicy breast meat and a shattered, crackly skin.
Ingredients
- ✔ 1 whole roasting chicken (approx. 4 lbs)
- ✔ 4 tbsp Martha Stewart’s Roasted Garlic Infused Extra Virgin Olive Oil, divided
- ✔ 1 tbsp kosher salt
- ✔ 1 tsp coarsely cracked black pepper
- ✔ 1 tsp paprika
- ✔ 1 sprig fresh rosemary or thyme
- ✔ 1/2 fresh lemon
Instructions
- Prep and Preheat: Preheat oven to 425°F (220°C). Bring the chicken out of the refrigerator 30 minutes prior to cooking. Thoroughly pat the entire bird dry with paper towels, checking both the exterior skin and the interior cavity.
- Aromatize the Cavity: Season the inside of the cavity with 1 teaspoon of kosher salt, then insert the lemon half and fresh herb sprigs.
- Apply the Garlic Oil: Pour 2 tablespoons of Roasted Garlic Infused Olive Oil over the chicken and massage thoroughly into the skin. Gently loosen the skin over the breast meat with your fingers and drizzle 1 additional tablespoon of oil directly underneath the skin.
- Season and Truss: Combine the remaining salt, black pepper, and paprika in a small bowl; dust evenly over the oiled exterior. Bind the legs together with kitchen twine and place the chicken breast-side up on a roasting rack set inside a shallow pan.
- Roast: Roast undisturbed for 50 to 60 minutes, or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh. Remove from oven and let rest for 15 minutes. Carve into pieces and finish with a light drizzle of raw Roasted Garlic Infused Olive Oil over the hot meat.