2 tsp. Kinder’s Buttery Garlic & Herb
4 – 4 1/2 lb. whole chicken
1 1/2 tbsp. olive oil
Remove the chicken from the fridge at least 20 minutes before cooking. Brush all over with 1 1/2 tablespoons olive oil and season skin and cavity generously with Buttery Garlic & Herb Rub.
Set chicken in a roasting pan and place in the oven and cook at 475°F for 20 minutes.
Decrease heat to 400°F and roast for an additional 40-45 minutes or until thermometer inserted into the thickest part of the thigh registers 165°F.
Remove from the oven, tent with foil and allow to rest for 10-15 minutes before carving. Serve with a side of veggies and enjoy!
Smoky mesquite with sea salt & pepper