The Hungry Elephant

I admit, I failed on my first time making a chicken – pulled it out and it bled.. a lot, but after many ups and downs, I’ve finally figured out a recipe (and corrected the temperature issue) to make this delicious, juicy, crispy skinned chicken.

What you’ll need: 

Making that whole chicken JUST right.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes


  • 1 whole chicken
  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • salt & pepper (to taste)


  1. Preheat oven to 450 degrees (f)
  2. Take out an giblets from the inside of the chicken.
  3. Wipe the chicken skin down with a paper towel so it's not slippery/greasy.
  4. In a bowl, mix olive oil and garlic.
  5. Put the chicken in a oven safe dish and brush the oil/garlic mix allllll over the meat! Rub it on down.
  6. Throw on a few dashes of salt and pepper.
  7. When the oven has heated to 450 - put the chicken in, then immediately turn it down to 350. This will start the crispy skin process.
  8. Depending on the size of the bird, it may take around 1 and a half hours. HOWEVER, make sure you put in a meat thermometer - your chicken should be ready with an internal temperature of around 185 degrees.
  9. If you want more crispy skin - put it on broil for 3-5 minutes.

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