Roasted Chicken


10 mins 1 hr 15 mins 1 hr 25 mins


4 to 5 people


  • Whole chicken, giblets removed

  • 3 tablespoon melted butter

  • Salt to taste

  • 3 garlic cloves minced

  • 1/2 teaspoon black pepper

  • 1 lemon, halved

  • 1/2 teaspoon dried thyme

  • 4 garlic cloves peeled

  • fresh rosemary sprigs


  1. Preheat the oven to 450 degree F.

  2. Place the chicken on a rack set over a shallow roasting pan with the breast side up.

  3. Brush the outside of the chicken with melted butter. Sprinkle or rub the minced garlic cloves all over the chicken.

  4. In a bowl, mix salt, dried thyme and pepper. rub onto the chicken.

  5. Rub the inside of the cavity with salt and pepper. Fill in the cavity with lemon slice, garlic cloves and rosemary.

  6. Tie the legs together with kitchen strings and tuck the wings under the body of the chicken.

  7. Roast the chicken for 1 hr 15 minutes or till the juices run clear when you cut the chicken. Let it rest for 15 minutes before cutting.