|Chicken||8 Pound (1 Chicken)|
|Garlic||2 Clove (10 gm), peeled and minced|
|Dried thyme/Dried oregano / rosemary / sage||1 Teaspoon, crumbled|
|Butter/Margarine / 2 tablespoons vegetable oil||2 Tablespoon, softened|
1. Preheat the oven to 375°F. Remove the package of giblets from the cavity of the chicken. Pull out the loose fat from the inside of the chicken. Wash the chicken and pat it dry with paper toweling.
2. Rub the chicken inside and out with the salt and garlic, and the thyme or other herb if used. Fasten the neck skin to the back of the chicken with a skewer and fold the wings across the back of the chicken. Tie the ends of the drumsticks to the tail.
3. Rub the outside of the chicken with the butter. Place the chicken, breast side up, on a rack in a 13"x9"x2" roasting pan. Do not add water and do not cover.
4. Roast the chicken for 1 1/4 hours or more, depending on its size. A 2 1/2- to 3-pound chicken should take 1 1/4 to 1 3/4 hours, a 3- to 4-pound chicken 1 3/4 to 2 1/4 hours. A 5- to 8-pound chicken should be roasted in a 325°F oven and takes 2 1/2 to 3 1/2 hours. The chicken is done when you can easily move the drumstick. To check further, pierce the thickest part of the drumstick with a small knife; if the juices
run clear, the chicken is done. Let the chicken rest for 10 minutes to distribute the juices and settle the meat.