Hungarian Garlic-Roasted Chicken

Updated: Dec 17, 2019

1, (3-4 pound) whole chicken - 6 head of garlic with a top cut open 2, Tbs butter, melted - Salt and black pepper to taste

3,Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels. 2, Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken. 3, Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt. 4, (Optional: Cover and refrigerate for 12-24 hours.) 5, Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes. 6, Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes and increase oven temperature to 500 degrees. 7, Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes. 8, Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately. Enjoy!

Servings: 4 Yield: 4 Degree of Difficulty: Very easy Oven Temperature: 450°F Cooking Times Preparation Time: 10 minutes Cooking Time: 1 hour and 30 minutes Total Time: 1 hour and 40 minutes Nutrition Facts Serving size: 1/4 of a recipe (4.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving: Calories 74.39 Calories From Fat (76%)56.51% Daily Value Total Fat 6.38 g 10% Saturated Fat 3.82 g 19% Cholesterol 15.27 mg 5% Sodium 395.04 mg 16% Potassium 109.93 mg 3% Total Carbohydrates 1.89 g<1%Fiber 0.09 g<1% Sugar 0.35 g Protein 2.46 g 5%