This is the perfect whole-roasted chicken, and is one of the easiest recipes to follow. You can also make a gravy using the juices in the pan, almond flour, salt, and white pepper!
This chicken comes out beautiful every time! Your cook time will depend on how many lbs your chicken is, but you’ll know it’s done when the skin looks crispy and golden like this.
- 1 whole chicken
- ½ tsp white pepper
- 1 tsp dried rosemary
- 1 tsp salt
- Serve with vegetable of choice
Preheat oven to 350. Remove innards from the whole chicken, and wash the chicken with water. Put the chicken in a roasting pan and pat the chicken dry with a paper towel. Sprinkle the chicken with the rosemary, white pepper, and salt. Cook the chicken for about 20 minutes per pound. While the chicken is roasting, cook your side vegetable (I love roasted Brussels Sprouts) and serve.