1 (3-4 pound) whole chicken, giblets removed and discarded
6 cloves garlic, minced (about 1 ½ tbsp.)
3 tbsp. butter, melted
Freshly ground black pepper
Preheat oven to 450 degrees and place aluminum foil on the bottom of a large roasting pan.
Thoroughly rinse the outside and inside of the chicken, and pat dry with paper towels. Flip the chicken so that the breasts face down, and set on a V-rack in your roasting pan.
Using your hands, evenly spread half the garlic along the outside of the chicken. Take the remainder of the garlic and spread it all over the cavity inside the chicken.
Baste the entire outside of the chicken with melted butter, and sprinkle generously with freshly ground pepper and salt. Roast chicken 25 minutes.
Remove roasting pan from oven. Using 2 large wads of paper towels, or two pairs of tongs, rotate chicken breast-side up. Baste briefly with additional melted butter. Return to oven and continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, about 40-50 more minutes.
Transfer chicken to a cutting board and let rest uncovered for 10 minutes. Carve and serve immediately.