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Ingredients

  • 20 garlic cloves, peeled, divided
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 4 lemon wedges
  • 8 fresh thyme sprigs, cut in half
  • 2 tablespoons butter, softened
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

Directions

  • Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert each with a halved garlic. Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity. Tie drumsticks together.
  • Transfer chicken to a rack in a shallow roasting pan, breast side up. Rub skin with butter; sprinkle with salt and pepper.
  • Roast, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reaches 180°. Remove chicken from oven; tent with foil. Let stand for 15 minutes before carving.
Nutrition Facts
6 ounces cooked chicken: 457 calories, 29g fat (10g saturated fat), 149mg cholesterol, 406mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 43g protein.

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