Absolutely Perfect Roast Chicken

Recipe by Marie
READY IN: 1hr 30mins




  • Preheat the oven to 400°.
  • Remove the giblets and any excess fat from the chicken cavity.
  • Peel the garlic and put it through a garlic press.
  • In a small bowl or on your cutting board, mash the garlic together with the salt.
  • When you have a nice paste, smear half of it inside the chicken's cavity.
  • Rub the rest of the salt and garlic paste all over the outside of the chicken.
  • Then put the chicken on a rack and put the rack in a roasting pan just big enough to hold the chicken.
  • Pour the water into the bottom of the pan.
  • Bake the chicken for 1 hour and 15 minutes, or until the drumstick just begins to move in the socket.
  • Do not baste.
  • Check a few times to be sure the water has not evaporated; add more during cooking, if needed.
  • Cut the chicken into serving size pieces and serve with pan juices.
  • I like to serve the juice in individual small bowls to dip the chicken.
  • Note: Try to use a chicken as close to 3 lbs as you can find. It is more difficult to get the same results with a larger roaster chicken.
  • Also note: Do not substitute regular salt for the Kosher salt. Chicken must be on a rack in order for the chicken to brown well.