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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 5 Minutes
Diets
No Diets specified
Submited by Gitty Tyrnauer The first time I touched a whole chicken, I threw it into the sink. I’ve since overcome the yuck factor and become something of a whole chicken scientist, experimenting with everything from pineapples to beer cans (a story for another (delicious) time). No matter how many versions I try, this one always circles back into my family’s recipe rotation. Stuffing garlic under the skin just gives the chicken that flavor that makes you pick around the pan for extras. The best part? Any leftovers get shredded and put into a salad or a sandwich the next day. So, lift that chicken out of the sink and get prepping!
1 whole chicken
6 cubes frozen garlic
1 T margarine
Montreal chicken seasoning (I use McCormicks but anything with salt in the mix should work)
Preheat the oven to 425F.
Rinse chicken, pat dry and place in a 9×13 breast side up.
Smash a garlic cube with your hands. Gently lift the skin near the cavity hole (you may need poke it a couple of times to separate the skin from the meat) and stuff the garlic in. Repeat as you go around the chicken, inserting garlic under the skin of the thighs, wings, breast… Don’t forget the cavity!
Melt the margarine and, using a pastry brush, brush it onto the skin of the chicken.
Liberally. VERY liberally sprinkle with Montreal seasoning. Did I mention liberally?
Bake for 1 hour or until a thermometer inserted in the thigh reads 175.
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