Roast Chicken with 40 Garlic Cloves and Herbs

Introduction

You season the chicken under the skin, stuff the cavity with 40 smashed garlic cloves, and roast it over lemon slices and fresh herbs. The two-stage roast at 375°F and then 425°F gives you browned skin, soft garlic, and enough drippings for a solid weekend dinner for four.

Recipe Details

• Prep Time: 1 hour 20 minutes
• Cook Time: 1 hour 36 minutes
• Total Time: 2 hours 56 minutes
• Servings: 4

Ingredients

• 1 ea. (3-4 pounds) broiler/fryer chicken
• ¼ cup Country Roast Chicken Seasoning
• 40 cloves garlic, smashed
• Olive oil
• 1 large lemon, thinly sliced
• ½ bunch thyme
• 5 sprigs rosemary
• ½ bunch flat-leaf parsley

Instructions

1. Rub the Country Roast Chicken Seasoning under the skin of the chicken. Refrigerate for at least 1 hour.
2. Tie the chicken’s legs together and wing tips under the back with butcher’s twine.
3. Heat garlic in a microwave on low for 6 minutes.
4. In this step, work quickly. If using a bag, place garlic in and stuff it in the cavity. If not, just stuff it in.
5. Coat chicken with olive oil. Place herbs in the bottom of a roasting pan and put lemon slices on top.
6. Put chicken breast side up on top and bake in an oven for 45 minutes at 375°F (190°C).
7. Turn the temperature up to 425°F (220°C) and bake for 45 more minutes or until the internal temperature in both the thigh and breast reaches 165°F (75°C) and the juices run clear.
8. Let rest for 10 minutes and serve.

Variations

• Swap the Country Roast Chicken Seasoning for another poultry seasoning blend if needed. The roast will keep the same method, but the herb and salt profile will shift depending on the blend you use.
• Replace the lemon slices with orange slices for a softer citrus note. You lose some sharp acidity and get a slightly sweeter pan flavor.
• Use sage in place of some or all of the thyme if you want a stronger, woodier herb flavor. The roast will taste more wintery and less bright.
• Add a few extra rosemary sprigs under the chicken if you want the herb flavor to read more aggressively in the drippings. Too much can dominate, so keep the rest of the method the same.
• Skip stuffing the garlic into a bag in step 4 and place the cloves directly in the cavity if that is easier. You get the same softened garlic, though it may spread out more when you carve the bird.

Tips for Success

• Get the Country Roast Chicken Seasoning under the skin evenly, especially over the breast and thighs, so the meat is seasoned instead of just the surface.
• When you tie the legs and tuck the wing tips, keep the shape compact; loose wings tend to overbrown before the chicken is done.
• After microwaving in step 3, the garlic should feel softened but not browned. If it starts to color, it can turn bitter in the oven.
• In step 7, check temperature in both the thickest part of the thigh and the breast without touching bone; 165°F is the point to pull it.
• Let the chicken rest the full 10 minutes so the juices stay in the meat instead of running onto the cutting board.

Storage and Reheating

Store leftover chicken in an airtight container in the fridge for up to 4 days. Keep any garlic, lemon, and pan juices with it if possible so the meat stays moist.

You can freeze carved chicken in a freezer-safe container or bag for up to 3 months. The herbs and lemon will soften further after thawing, but the meat reheats well.

Reheat in a 325°F oven, covered, with a spoonful of pan juices or water for 15 to 20 minutes, or until heated through. For smaller portions, microwave in short intervals at medium power, covered, so the breast meat does not dry out.

FAQ

Can you make this without butcher’s twine?

Yes. You can still roast the chicken, but tying the legs and tucking the wing tips helps it cook more evenly and keeps the tips from overbrowning.

Do you need to peel all 40 garlic cloves?

Yes, since the garlic goes into the cavity and is meant to soften fully during roasting. Peeled cloves also release more flavor into the bird.

Can you use dried herbs instead of thyme, rosemary, and parsley?

You can, but the flavor will be flatter and you will lose the bed of fresh herbs under the chicken. If you substitute, use a lighter hand because dried herbs are more concentrated.

Why microwave the garlic before roasting?

That step starts softening the garlic so it finishes mellow and spreadable instead of staying sharp or undercooked inside the cavity.