Garlic and Herbs Roast Chicken

Garlic and Herbs Roast Chicken

Comments: For an even more flavorful chicken, use fresh herbs [parsley and thyme can be substituted]
Servings: 4
Ingredients Preparation

1 [3 to 3 1/2-pound / 1.4 to 1.6-kg] air-chilled roasting chicken
3 unpeeled cloves garlic
1 handful fresh parsley sprigs
1 handful fresh thyme sprigs
1 small lemon
1 tablespoon [15 mL] olive oil
1 teaspoon [5 mL] fresh thyme leaves
Salt and pepper, to taste



Preheat oven to 450°F [230°C].
Remove any string from the chicken; remove neck and giblets [reserve for stock if desired].
Remove and discard any excess fat from the cavity.
Tuck wing tips under the chicken; transfer chicken onto already oiled rack in a roating pan.
Crush garlic cloves using the flat side of blade of a large knife.
Fill the cavity with crushed garlic cloves, parsley sprigs and thyme sprigs.
Half lemon; squeeze the juice all over the chicken then add lemon halves to the cavity.
Drizzle chicken with olive oil; massage into the skin of breast, thighs, legs and wings with the palm of your hand.
Top chicken with thyme leaves; salt and pepper.
Roast chicken into preheated oven for 30 minutes.
Lower oven temperature to 375°F [190°C].
Roast chicken for 45 to 60 minutes more, until a meat thermometer inserted into the thickest part of thighs registers 185°F [85°C] and juices run, no longer pink, clear when pierced into the thickest part of thighs.
Transfer done chicken onto a large serving plate.
Loosely covered with al foil, leave chicken to rest for 10 minutes vefore carving.