40 Cloves in a Roast Chicken
This roast chicken carries forty smashed garlic cloves in its cavity, which makes the whole bird smell sweet and savory as it cooks. The seasoning goes under the skin and rests in the fridge for an hour, so the meat is flavored well before it reaches the oven. A bed of thyme, rosemary, parsley and lemon slices sits beneath the bird, and a hot second bake finishes the skin.
Instructions
Rub the Country Roast Chicken Seasoning under the skin of the chicken. Refrigerate it for at least 1 hour so the seasoning has time to work into the meat.
Tie the legs together with butcher's twine and tuck the wing tips under the back so the bird stays compact.
Heat the smashed garlic in a microwave on low for 6 minutes. Work quickly after this: if you are using a bag, put the garlic in the bag and stuff it into the cavity, otherwise stuff the garlic straight into the cavity.
Coat the chicken with olive oil. Scatter the thyme, rosemary and parsley over the bottom of a roasting pan and lay the lemon slices on top.
Set the chicken breast side up on the lemon and herbs. Bake at 375°F (190°C) for 45 minutes.
Raise the oven to 425°F (220°C) and bake for 45 minutes more. The chicken is done when the thigh and the breast both reach 165°F (75°C) and the juices run clear.
Rest the chicken for 10 minutes before serving.
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