I’ve been posting tweets about my daughter Tobin’s favorite meal over the last few weeks. Every week, each of the kids gets to request one evening’s meal. Tobin picks my Garlic Roast Chicken, mashed potatoes, and some vegetable. This is a really simple, but wonderful meal.
Preheat the oven to 375. Make sure your whole roasting chicken is completely thawed, rinse it well, and get rid of the yucky bits tucked inside.
Put the bird breast-up on a broiler tray, then rub it down generously with butter or margarine mixed with crushed garlic. I use a good 1/3 head of garlic crushed, then tuck whole cloves or at least large chunks into strategic places in the bird to roast up. Put a bunch inside the cavity of the bird too if you like. We love roasted garlic around here.
Next give the whole thing a generous sprinkling of fresh cracked black pepper and a few nice pinches of margarita salt.
It should look something like this:
Then, pop it in the oven for about 1:20-1:40. The meat thermometer should be around 180-185 when it’s done. You’ll be treated to the wonderful smells and sizzling sounds starting about 15 minutes after putting the bird in the oven.
After that 1:20-1:40, it’ll look something like this.
Let it sit for about 10 minutes while you get everything ready, then carve and serve.
Here’s the great part:
Combine the drippings in the bottom of the broiler pan in a soup pot with the carcass after the meal, add enough water to just cover the carcass, boil everything for a while, and strain for some of the best chicken soup stock you could ever enjoy.
That’s it. Simple.