Talk about a succulent, juicy, melt in your mouth bird! I have found that you really have to load up on the herbs and such to get the flavors into the meat. So worth it!
Roast Chicken with Lemon and Garlic
1 (5 to 6-lb) roasting chicken
kosher salt, sugar
freshly ground black pepper
handful fresh herbs (*see Note)
4 lemons, quartered
3 heads garlic, cut in 1/2 crosswise
extra virgin olive oil
Old Bay seasoning
Remove the chicken giblets – reserve to make stock later. In a soup pot, combine ~1/2 gallon water, 1/2 c kosher salt, and 1/2 c sugar. Add the chicken and brine in the fridge 6-8 hours.
Remove the bird from the brine and pat dry. Place in a 13×9 dish. Season well with salt and pepper inside the cavity. Stuff the cavity with herbs, 1 lemon, quartered, and 1-2 halves of garlic. Rub the outside of the chicken with olive oil and sprinkle lightly with salt, pepper, and Old Bay – I say lightly because the seasonings will scorch and blacken the bird if overdone. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter remaining garlic and lemons around the chicken. Stick remaining herbs in the birds pits too (see pic below).
Preheat oven to 425.
Roast the bird for 1 1/2 hour – 1 3/4 hour or until internal thigh temp is ~180. Rest 10 min, carve, and serve. – BTW, I save the roasted garlic and lemons from the pan for making Chicken Stock -YUM!
*Note: Regarding the herbs, just use whatever you have on hand. I grow herbs, so I use a good handful of whatever needs to be trimmed which generally ends up being rosemary, sage, and oregano.
Also pictured in the top photo is Tomato Basil Dressing. Pictured below is my bird ready to get yummy in the oven!