- 1 (4-5 lbs) whole chicken
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 8 cloves garlic, peeled
- 1 small lemon, quartered
Preheat oven to 400 degrees. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine salt and pepper in a small bowl. Rub the salt mixture under loosened skin. Lift wing tips up and over back, and tuck under chicken. Place garlic and lemon in body cavity.
Place chicken breast side down on a broiler pan. Bake 1 hour or until a thermometer inserted in the meaty part of thigh registers 165 degrees. Let stand for 10 minutes.
4 servings
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Adapted from Cooking Light magazine