Ingredients
Whole chicken
Salt and pepper
Paprika
Garlic powder
Whole head of garlic
Preparation
Essentially, rub the chicken with salt and pepper and any spices you want (I use paprika and granulated garlic powder, which helps the skin crisp), start the chicken roasting at 475, and turn it down to 350 after about 20 minutes or when the skin starts to be crisp and browned on the breast. Start checking for doneness at an hour total, unless the chicken is tiny (less than 3 and a half pounds). Those big honking 5+-pound roasters will take an extra half hour or so.
Garlic inside is good, but you can also just throw a whole head of unpeeled, separated garlic cloves in the pan and then eat them roasted at the end.
