Go Back
–+ servings
Roast chicken in a cast iron dutch oven on a stove with the title "Delicious Roast Chicken."

Roast Chicken with Neck and Feet

Crispy, delicious, mouth-watering roast chicken is a staple in most households. Let me show you how I roast chicken with the neck and feet.
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Resting Time 15 minutes
Total Time 2 hours
Serving Size 6 people

Equipment

  • roasting dish
  • cutting board
  • knife

Ingredients

  • 1 whole chicken, 4 to 5 pounds (including neck and feet)
  • 1 lemon
  • 1 bulb of garlic
  • salt, to taste
  • pepper, to taste

Instructions

  • Preheat your oven to 425°F (218°C). Put your chicken feet and neck in the bottom of your roasting pan. Set your whole chicken on top, making sure that the legs are bound tightly against the breast. The whole chicken should be lifted off the roasting pan by the neck and feet.
  • Quarter a lemon and cut a bulb of garlic in half. Stuff them inside the cavity of the chicken. Put a liberal amount of salt and pepper on the outside of the chicken.
  • Roast your chicken in the oven for 1 hour and 40 minutes or until golden brown and thoroughly cooked. Then cover it and let it rest on top of the stove for 10-15 minutes.