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Auntie's Favorite Roast Chicken


This is a basic roast chicken recipe that is great any night. You can serve it with seasonal veggies for dinner and traditional mashed potatoes or cut it up for a chicken salad sandwich. Use it as a salad topper or freeze the leftovers for later.

Serves: 8

Preparation Time: 10 min

Cooking Time: 40 min

  • 2 3/4 pounds free range chicken
  • 2 garlic cloves, peeled
  • sprig of fresh marjoram
  • kosher salt and pepper
  1. Trim the fat. Remove giblets.
  2. Slip two peeled garlic cloves and a sprig of fresh marjoram (you can use any herb - except rosemary) under the skin of the breast on each side.
  3. Generously sprinkle kosher salt and pepper all over the bird, very generous with the salt. Then, refrigerate overnight or up to 24 hours.
  4. Place the chicken on a pan (you can use a rack if you like so the juices fall down into the pan) and cook it for approximately 25 - 40 minutes depending on the oven temperature. The oven temperature should be as hot as you can get it -- maybe 450 - 500 degrees F. When the juices run clear and the chicken is brown, it is done. The important thing is to keep an eye on the chicken so it doesn't over cook. Let the chicken sit for 5 minutes before serving.

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