Roast Chicken with Garlic Lemon and Herbs

Introduction

You season a 3- to 4-pound chicken under the skin, pack the cavity with 40 smashed cloves of garlic, and roast it over lemon and fresh herbs. The two-stage bake at 375°F, then 425°F, gives you cooked-through meat with browned skin, and it fits a weekend dinner or a meal-prep roast.

Recipe Details

• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 36 minutes
• Total Time: 2 hours 51 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

• Replace the lemon slices with thin orange slices if you want a softer citrus note and slightly sweeter pan juices.
• Swap the rosemary for sage for a less piney, more savory herb profile.
• Scatter small potatoes or thick onion wedges around the herbs before the chicken goes in; they pick up the drippings and turn the roast into a fuller meal.
• Move some of the garlic from the cavity to the roasting pan if you want more browned, spreadable cloves and a slightly lighter garlic flavor in the meat.

Tips for Success

• Loosen the skin carefully before rubbing in the Country Roast Chicken Seasoning so you can season the breast and thighs evenly without tearing it.
• After the 1-hour refrigeration, pat the outside dry before coating with olive oil; drier skin browns more readily in the 425°F finish.
• Microwave the smashed garlic on low as directed so it softens before it goes into the cavity; raw, firm cloves stay harsher and cook less evenly.
• Check temperature in both the thigh and breast, and keep the thermometer away from bone so you get an accurate 165°F reading.
• Rest the chicken for the full 10 minutes so the juices stay in the meat instead of running out onto the cutting board.

Storage and Reheating

Store cooled chicken in an airtight container in the fridge for up to 4 days. If you have pan juices and garlic, store them with the sliced meat or in a separate sealed container so the chicken stays moist.

Freeze carved chicken in a freezer-safe container or zip-top bag for up to 3 months. Freeze the meat with a little of the pan juices if possible.

Reheat in a 325°F oven, covered, with a spoonful of pan juices or water for 15 to 20 minutes, until hot. For smaller portions, microwave at medium power in short bursts, covered, so the meat warms through without drying out. The skin softens after storage, so oven reheating gives the better result.

FAQ

Can you skip the 1-hour refrigeration after seasoning the chicken?

You can, but the seasoning will not penetrate as well and the skin will usually brown less evenly. That hour also gives the surface time to dry slightly.

What if you do not have butcher’s twine?

Tuck the wing tips firmly under the back and leave the legs untied, or secure them with a strip of foil. The chicken may spread a bit more in the pan, but it will still roast well.

Can you use fewer than 40 cloves of garlic?

Yes, but the garlic flavor in the cavity and pan juices will be milder. Reducing to 20 to 25 cloves still gives you a clear garlic note.

Can you use a different poultry seasoning instead of Country Roast Chicken Seasoning?

Yes, use the same amount of another salt-forward poultry seasoning blend. The final flavor will shift depending on how much garlic, pepper, and herbs are in that blend.