Crispy Roasted Chicken: Garlic Flavored

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    30 mins
  • Cook time
    40 mins
  • Passive time
    10 mins


  • 1 Kg Zappfresh Whole Chicken With skin

  • 2 Tbs. Minced Garlic

  • 2 Tbs. Melted Butter

  • 1 tsp Salt

  • 1 tsp Fresh Ground Black Pepper


There is nothing better than a delicious Sunday roast. Viewed with the appropriate respect, Viewed with the appropriate respect, Roasted Chicken is revealed as a veritable smörgåsbord of gastronomic potential.


Unwrap your scrumptious Zappfresh Whole Chicken With Skin and thoroughly rinse the outside and inside of the chicken. Gently pat dry with paper towels. 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. Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.


Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in a large roasting pan. Flip chicken so breast side faces down, tucking the wings under, and set V-rack in roasting pan on top of the foil. Roast chicken 25 minutes. 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 an instant-read thermometer inserted in the thickest part of breast registers 135 degrees, 15 to 25 minutes. Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and an instant-read thermometer inserted in the thickest part of breast registers 160 degrees and 175 degrees in the thickest part of the thigh, 10 to 20 minutes.


Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.

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