1head of garliccloves peeled and chopped (do this in processor if easier!)
2sprigsrosemarystemmed and leaves chopped
1tspsea salt
¼tspfreshly ground black pepper
Instructions
Preheat oven to 425° F. Rinse chicken with cold water, pat dry, then pat dry again. You want the chicken to have no water on it!
Lay the chicken on a baking sheet or cooking tray lined with parchment paper.
In a small bowl, combine the garlic, rosemary, sea salt and pepper. Pat this mixture over the entire outside of the chicken, and any leftover in the cavity.
Roast the chicken for 20 minutes at 425° F, then reduce the heat to 375° F, baking another hour or until thermometer reaches 180° F (you’ll need to reduce this time with a smaller chicken!)
Let the bird stand 5-10 minutes and carve. Enjoy with your favorite sides!