Yield: Serves 5 to 6
- 1 roasting chicken, about 5 pounds
- 2 tablespoons melted butter or duck fat
- sea salt
- freshly ground black pepper
- 6 to 8 cloves garlic
- several sprigs of fresh herbs, such as thyme and rosemary, optional
Remove the giblets and rinse out the cavity. Trim and discard any large pieces of fat around the cavity. Pat the chicken dry and place in a roasting pan or baking dish large enough to hold the chicken.
Rub the chicken all over with the melted butter or duck fat. Sprinkle generously inside and out with sea salt and freshly ground black pepper. Put the garlic cloves in the cavity. Tie the legs together.
Roast for about 20 minutes per pound. I usually roast to 175°, but chicken is safely done when an instant read thermometer inserted into the thickest part of the thigh registers at least 165°. Juices should run clear.
Remove from the oven and tent with foil; let rest for about 10 minutes before serving.
Serves 5 to 6