Garlic: Roast Chicken with Garlic


  • 1 3 lb. whole chicken
  • 1 head of garlic, plus 4 cloves
  • 1 lemon, quartered
  • 20 sprigs of fresh thyme
  • 1 sprig fresh rosemary
  • Kosher salt
  • Fresh black pepper
  • 1 Tbsp. unsalted butter
  • Kitchen twine
  • 1 cup extra-virgin olive oil


Preheat oven to 425˚F. Remove contents from inside the chicken, wash thoroughly and pat dry.Generously salt and pepper inside the chicken. Slice the garlic crosswise and place in the chicken. Add the lemon and herbs. Rub the butter all over the outside of the bird, add salt and pepper, and place breast side up in a roasting pan. Cook 80 to 90 minutes or until the juices run clear. Let rest on a carving board for 10 minutes. Thinly slice the remaining garlic cloves. Heat the olive oil on medium heat in a small sauce pan and add the garlic. Sauté until lightly browned. Garnish the chicken with sliced garlic. You may use the olive oil as a drizzle as well since it will have been infused with garlic flavor.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at

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