Ingredients
- broiler/fryer chicken, 3–4 pounds1
- Country Roast Chicken Seasoning, Country Roast Chicken Seasoning1/4 cup
- garlic, smashed40 clove
- olive oil
- lemon, large, thinly sliced1
- thyme1/2 bunch
- rosemary5 sprig
- flat-leaf parsley1/2 bunch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Rub the Country Roast Chicken Seasoning under the skin of the chicken. Refrigerate for at least 1 hour.
Tie the chicken's legs together and wing tips under the back with butcher's twine.
Heat garlic in a microwave on low for 6 minutes.
In this step, work quickly. If using a bag, place garlic in and stuff it in the cavity. If not, just stuff it in.
Coat chicken with olive oil. Place herbs in the bottom of a roasting pan and put lemon slices on top.
Put chicken breast side up on top and bake in an oven for 45 minutes at 375°F (190°C).
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.
Let rest for 10 minutes and serve.