June 15, 2010
Now, I am not. Now, I am a believer in the amazing deliciousness and cost effectiveness of whole chickens. If you use the carcass for stock, as I do, it's way cheaper than buying breasts or whatever. Sometimes I'll butcher the chicken and sometimes, like this one, I will roast it whole. The Husband is quite partial to a roasted chicken! It's super easy, too!
4-6 T melted butter
1-2 cloves garlic, minced
2 t rosemary
Preheat oven to 425.
Clean out the chicken under cool water. Remove any remaining giblets and pat dry. Place on a roasting rack.
Mix melted butter, garlic, and rosemary.
Rub the butter mixture all over the chicken - rub some inside it, too!
Bake for approximately 1 hour.