Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
1 (5-6 pound) roasting chicken
kosher salt & ground black pepper
1 whole head of garlic
2 tbsp salted butter melted
Preheat the brick oven to 425f degrees.
Remove the chicken from plastic wrap and remove any giblets that are in the cavity.
Rinse the chicken inside and out.
Remove any leftover pinfeathers that may still be hanging on and pat the outside dry.
Place the chicken in a large clay roasting pan.
Liberally salt and pepper the inside of the chicken.
Cut lemon and garlic head in half.
Stuff the cavity with lemon and garlic halves.
You can squeeze a bit of the lemon juice into the chicken cavity before placing lemon halves inside. Brush the outside of the chicken with the melted butter and sprinkle again with salt and pepper.
Use all the butter, this is what is going to help make the skin crispy and give it a golden color.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken (this step is optional).
Roast the chicken, uncovered, for about an hour and half or until the juices run clear when you cut between a leg and thigh.