Roasted Whole Chicken

Ingredients

• Chicken, meat and skin

  Broilers or fryers, raw

  3 whole chicken or 2.76kg

• Garlic

  Raw

  10 clove or 30g

• Rosemary

  Fresh

  4 tbsp or 7g

• Himalayan Pink Salt

  Pink Salt

  5 servings or 500g

• Pepper

  Spices, black

  3 tsp or 6g

• Butter

  Unsalted

  4 tbsp or 57g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  1 cup or 151g

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  1 cup or 151g

Directions

1. Preheat oven to 424' F
2. Line a large sheet pan or oven proof casserole with foil, for easy clean up
3. Remove giblets inside whole chicken. Rinse and pat dry thoroughly.
4. Pull one rosemary sprig apart so you can use inside chicken. With a paring knife, carefully peel back skin of chicken and insert rosemary sprigs and garlic under the skin. Tie legs together with twine.
5. Coat chicken with melted butter and oil, inside and out. Sprinkle Salt and pepper all over chicken, do not be shy. This will create a very tasty and crispy skin.
6. Bake uncovered for 60 to 90 minutes, basting every 30 minutes. This one is about 6 pounds (2.8 kg) and it took approximately 90 minutes. Cook until internal temperature reads 160 at the thickest portion.
7. While the chicken cooks, half all the grapes. About 20-25 minutes before chicken is cooked all the way, add grapes and remaining rosemary sprigs around the chicken. It makes a for a great presentation.
8. Allow chicken to sit for 10 minutes before cutting, to allow juices to absorb. Enjoy! For video tutorial and more recipes, visit Instagram.com/mimis_plates

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