40 Cloves in a Roast Chicken

PIn it

Introduction

This recipe roasts a whole chicken surrounded by 40 softened garlic cloves, aromatics, and lemon, then finishes it at high heat for a golden, crisp skin. The garlic becomes sweet and mild after microwaving, making it mild enough to eat straight from the cavity or spread on bread alongside the bird. Plan for 1 hour of chilling, then 1.5 hours in the oven.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 105 minutes (plus 1 hour chilling)
• 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

Garlic only, no herbs: Remove the thyme, rosemary, and parsley entirely and increase the garlic cloves to 50. The pan will be quieter, and the chicken will taste purely of garlic and lemon instead of layered herbs.

Roasted vegetables in the pan: Toss 2 cups of chopped root vegetables (carrots, parsnips, potatoes) with a drizzle of olive oil and salt, then spread them around the herbs at the bottom of the pan before setting the chicken on top. They’ll roast in the chicken fat and juices and be ready to serve alongside.

Whole unsmashed garlic: Skip the microwave step and stuff whole, unpeeled cloves directly into the cavity. The garlic will be slightly firmer and less spreadable, and the skins will slip off when you eat them.

Lemon and garlic jus: After removing the chicken, pour off most of the fat from the roasting pan, place it on the stovetop over medium heat, and add ½ cup broth to deglaze. Scrape up the brown bits and simmer for 2 minutes. This creates a thin sauce to spoon over the chicken and vegetables.

Butter under the skin: Before rubbing on the seasoning, slip 2 tablespoons of softened butter under the skin over the breast meat. It will melt into the meat and enhance browning and juiciness.

Tips for Success

Microwave the garlic on low, not high. High heat can scorch the cloves or cause them to explode; low heat softens them evenly so they stay intact and mild.

Check both thigh and breast temperature. The thigh reaches 165°F later than the breast, so inserting a thermometer into the thickest part of each ensures neither is overcooked or undercooked.

Don’t skip the rest. Ten minutes of resting allows the juices to redistribute; cutting into the chicken immediately will cause them to run out onto the plate instead of staying in the meat.

Tie the legs and wings snugly. Loose twine allows the legs to splay outward and cook unevenly; a firm tie ensures the thighs stay protected under the body and cook through at the same rate as the breast.

Use fresh herbs if possible. Dried herbs can become bitter during the long roast; fresh thyme, rosemary, and parsley release their oils gradually and stay flavorful underneath the chicken.

Storage and Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The garlic cloves and herbs can be stored together with the chicken.

The chicken does not freeze well; the meat becomes dry and stringy after thawing.

FAQ

Can I prep the chicken the night before? Yes. Rub on the seasoning, cover the chicken loosely, and refrigerate overnight instead of just 1 hour. Microwave the garlic and stuff the cavity no more than 2 hours before roasting.

What do I do with the roasted garlic cloves? Squeeze them out of their skins onto bread, stir them into mashed potatoes, or eat them plain alongside the chicken. They’re mild and slightly sweet, nothing like raw garlic.

Can I use a different seasoning blend if I don’t have Country Roast Chicken Seasoning? Yes. Substitute with a neutral poultry seasoning blend (salt, pepper, dried thyme, dried sage, paprika) at the same ¼ cup amount. Avoid blends with hot spices unless you want heat.

Why does the recipe call for two different oven temperatures? The initial 375°F (190°C) cooks the chicken through gently without burning the skin. The jump to 425°F (220°C) in the final 45 minutes browns and crisps the exterior while the interior stays moist. If you skip the high-heat finish, the skin will be pale and rubbery.