Source: dLife

Oven roasted whole chicken infused with fresh rosemary and garlic.

Servings

1 whole chicken, raw
8 medium garlic cloves , minced
4 tbsp fresh rosemary , chopped
0.5 tsp salt
0.25 tsp black pepper
1 cooking spray

1 Preheat oven to 425°F.
2 Coat roasting pan with cooking spray. Set aside.
3 Take out and throw away giblets and neck from chicken. Wash chicken with cold water; pat dry. Trim away extra fat.
4 Beginning at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently separating skin and meat.
5 Mix garlic with rosemary. Massage mixture over and under skin and inside body cavity. Season whole chicken with salt and pepper.
6 Place chicken on prepared roasting pan. Bake 10 minutes. Lower heat to 375°F. and bake 1 hour or until a meat thermometer reads at least 180°F. Let sit 5 minutes before slicing.

Duck may be substituted for chicken.