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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 (3 1/2-pound) whole chicken |
1 tablespoon cider vinegar |
1 1/2 teaspoons dried thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 garlic cloves, minced |
1/2 cup dry white wine |
Directions:
1. Preheat oven to 325°.
2. Remove and discard giblets and neck. Rinse chicken; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. With a knife, slash chicken every 2 inches, making 1/2-inch deep slits.
3. Combine vinegar, thyme, salt, pepper, and garlic; rub under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place breast side up on a broiler pan. Pour wine over chicken.
4. Bake at 325° for 1 hour and 45 minutes or until thermometer registers 180°, basting occasionally with drippings. Let stand 10 minutes. Discard skin.
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