Directions

1. Preheat oven to 425 F. Pat chicken dry to ensure crispy skin.
2. Place chicken into deep roasting dish and sprinkle liberally with salt and pepper.
3. Place smashed garlic cloves inside cavity of chicken. Place half of the butter on top of the chicken and the other half inside the chicken.
4. Roast at 425 F for 25 minutes and then drop the heat to 350 F for another 50 minutes.
5. Insert meat thermometer between the thigh and body of the bird and ensure that the temperature is at least 185 F.
6. Allow the chicken to rest for a minimum of 10 minutes prior to carving.

Instructions

• 1 chicken
• 4 garlic cloves
• 2 tsp kosher salt
• 1tsp cracked black pepper
• 1tbsp butter