Perfect Roast Chicken

By bklynmommy

Ingredients

• 1 Roasting Chicken (5-6 pounds)
• Kosher Salt & Ground Black Pepper
• 1 Lemon
• 1 Whole Head of Garlic
• 2 tbsp. butter, melted
• (Butter not pictured)

Details

Adapted from thecountrycook.net

Preparation

Step 1

Preheat the oven to 425 degrees F.
Remove the chicken from plastic wrap and remove any giblets that are in the cavity.
Rinse the chicken inside and out. Remove any leftover pinfeathers that may still be hanging on and pat the outside dry.
Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken.
Cut lemon and garlic head in half.
(No need to remove anything from the garlic. Just take the whole head and slice in half.)
Stuff the cavity with lemon and garlic halves. You can squeeze a bit of the lemon juice into the chicken cavity before placing lemon halves inside. Brush the outside of the chicken with the melted butter and sprinkle again with salt and pepper. Use all the butter, this is what is going to help make the skin crispy and give it a golden color.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken (this step is optional).Roast the chicken for about an hour and half or until the juices run clear when you cut between a leg and thigh.