Roasted Whole Chicken


5-6 pound chicken

whole head of garlic

2 Tbsp butter (softened)

1/2 lemon

1.2 tsp poultry seasoning (usually I sprinkle by sight. A nice light dusting is good)


fresh ground pepper



  • Rinse out the chicken and remove the bag of giblets (these can be frozen and used at Thanksgiving or some later date). Place the chicken breast side up un a cutting board. (I once cooked a chicken upside down so now I always check by holding the bird up and pretending that it is walking. The breast is on the bottom so I know that I need to flip the bird over. This was years ago when we were first married but I have never lived it down!!!)
  • Mince about 5 cloves of the garlic and mix it with the butter.
  • Take about 5 or 6 cloves of garlic (peeled and clean but still whole) and place it in the cavity.
  • Take the half lemon and place it in the cavity as well.
  • Take the butter and garlic mixture and pat onto the birds skin. This will add flavor to the juices as well as make the skin nice and brown.
  • Sprinkle poultry seasoning and salt and pepper on the outside of the bird.
  • Gently place the chicken in your pot (I use a high sided casserole dish but you can use a roast pan for crispier skin) and place in the oven.
  • Cook uncovered for about 1 3/4 - 2 1/2 hours or to an internal temperature of 180° - 185°.

Shopping List (items you will need)

5-6 pound chicken


Pantry Items (items you may already have)




poultry seasoning