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Garlic Infused Whole Roasted Chicken

Meat Meat
6 Servings Serving Icon
1 Hour, 5 Minutes Preferences Icon

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!



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.


Before you put the chicken in the pan, throw some diced potatoes in and sprinkle some Montreal chicken seasoning and a bit of oil. The drippings from the chicken mixed with the potatoes… you’ll be scratching the bottom of the pan for more!