|Roaster chicken||1 (Whole)|
|Garlic||2 Clove (10 gm), finely chopped or pressed|
|Black pepper||1⁄4 Teaspoon|
|Kosher salt||1 1⁄2 Teaspoon|
1. Preheat oven to 450° F.
2. Remove the giblets and neck from the chicken cavity; set them aside and refrigerate them if you are going to make stock, or add them to the roasting pan if you are going to make gravy; if neither, discard.
3. Rinse the chicken in several changes of cold water and pat dry.
4. Rub the skin and flesh with the garlic, black pepper, and, if desired, kosher salt (to make skin very crispy). Place on a roasting rack in a pan.
5. Cook for approximately 70 minutes (10 minutes per pound) or until internal temperature reaches 160° F.