Roast Chicken

Roast Chicken

1 chicken
1-2 cloves garlic
1 tsp. thyme (to taste)
1 tsp. rosemary (to taste)
1 tsp. oregano (to taste)
olive oil
salt and pepper

Rub the inside of the chicken with garlic cloves. Put thyme, rosemary and oregano to taste inside the bird. Rub the outside of the bird with olive oil and salt and pepper. Bake at 450° to 500° for 15 minutes then turn the oven down to 400° and roast for 35-45 minutes (for a 2 ½ pound bird) or 1 hour (for a 3-5 pound bird) or until the temperature of the thigh reaches 180°. Allow to rest 10 minutes before serving. Serves 6-8.

A wise woman (okay okay my Pampered Chef consultant) once told me I could cook a chicken in a bunt pan. I tried it out and LOVED it because all of the chicken skin comes out crispy and not soggy. So whenever I make this Roast Chicken I always use my bunt pan.