Chicken with Garlic Lemon Thyme and Rosemary

Introduction

Rubbing the seasoning under the skin and roasting the chicken over lemon slices, thyme, rosemary, and parsley gives you crisp skin and a fragrant pan base. The 45 minutes at 375°F followed by 45 minutes at 425°F cooks a 3- to 4-pound bird through while finishing the skin. This works well for a weekend dinner and leaves you with solid leftovers for the next few days.

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

• Use bone-in, skin-on chicken thighs or leg quarters instead of the whole chicken if you want shorter roasting time and more exposed crisp skin. You lose the cavity-stuffed presentation, but the meat stays very juicy.
• Change the herb balance by using more thyme and less rosemary if you want a lighter, greener flavor. More rosemary gives you a stronger piney note that stands up well to the garlic.
• Move part of the smashed garlic from the cavity to the roasting pan around the chicken if you want browned, spreadable cloves. Garlic kept in the cavity stays softer and milder.
• Tuck some of the lemon slices under the skin instead of placing all of them in the pan if you want a sharper lemon flavor in the meat. Keeping them all under the chicken gives you a more subtle citrus effect.

Tips for Success

• Loosen the skin carefully before rubbing in the Country Roast Chicken Seasoning so you season the meat, not just the surface.
• Keep the garlic on low in the microwave for the full 6 minutes so it softens without browning or drying out.
• Check the temperature in both the thigh and the breast, as written, and avoid touching bone with the thermometer tip.
• 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. If you want longer storage, remove the meat from the bones, pack it in a freezer-safe container or zip-top bag, and freeze for up to 3 months.

Reheat larger portions in a 325°F oven, covered, for 15 to 20 minutes or until hot through. Smaller portions reheat well in the microwave at 50% power in 30-second bursts to keep the meat from tightening up.

FAQ

Do I need a roasting pan?

No. You can use a large oven-safe skillet or baking dish as long as the chicken fits with some room around it for air circulation.

Why does the garlic get microwaved first?

That step starts softening the 40 cloves so they finish tender inside the cavity instead of staying sharp and undercooked.

Can you use dried thyme and rosemary instead of fresh?

Yes. Use a smaller amount since dried herbs are more concentrated, and expect a less fresh, bright flavor in the pan drippings.

Can I skip the 1-hour refrigeration time?

You can, but the seasoning will not penetrate as well and the skin may not dry out enough to brown as evenly. If you have the hour, use it.