FOLLOW ALONG WITH ME
| Prep Time | 5 minutes |
| Cook Time | 90 minutes |
| Servings |
people
|
Ingredients
- 1 whole chicken, 5-6lbs rinsed with giblets removed
- pink Himylayan salt
- 3 T olive oil
- 4 T fresh sage, chopped
- 6 cloves garlic, minced
- black pepper
- 1/2 cup chicken stock
Ingredients
|
|
Instructions
- Preheat your oven to 375 degrees. Remove chicken giblets and rinse the chicken inside and out. Generously salt the inside of the chicken. In a small bowl, mix the oil, sage, and garlic. Rub the mixture over the chicken and under the skin. Season with additional salt and pepper to taste.
- In a large baking dish, add the chicken stock. Transfer seasoned chicken to the baking dish. Roast the chicken for 90 minutes, or until juices run clear. Remove chicken from the oven to check the temperature. A meat thermometer should read 165 degrees at the thickest part of the chicken.
- Cover with aluminum foil and allow chicken to rest for 15 minutes. Slice chicken and serve with roasted asparagus or your favorite vegetable.
Share this Recipe
