Ingredients
- 5 1/2 lb. chicken - rinse chicken with 3 - 4 tbs. of salt and pat dry
- 3 carrots
- 3 stalks of celery
- 2 - 3 cloves of garlic
- Place the cleaned pat dried chicken on a rack made of carrots and celery stalks.
For the Rub:
- 12 - 15 cloves of grilled garlic
- 10 - 12 fresh basil leaves
- 1 tbs. honey
- 2 tbs. fresh lemon juice
- 2 tsp. salt
- 1 1/2 tsp. black pepper
- 2 tbs. olive oil
- 1 tbs. butter - softened
- Gratings of fresh nutmeg
Instructions
- Place the garlic in a small cast iron frying pan and allow the garlic get a nice golden color.
- Add the basil leaves, honey, butter, salt, black pepper, olive oil, lemon juice, and fresh nutmeg. Mix until combined.
- Rub the chicken down with this garlic mixture and gently lift the skin to rub the mixture under the skin.
- Preheat oven 350 degrees F.
- Place the chicken in the oven and cook for 20 minutes per pound or until the juices run clear.
- Add 1 ½ cups of water to the pan the last half hour of cooking.
- Let the chicken rest 10 – 15 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roast
Nutrition
- Serving Size: 4