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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Rinse chicken; pat dry. With a small knife, cut 8 to 10 small slits in the chicken skin, especially on the breasts and hindquarters. Using your fingers, insert a slice of garlic into each slit, just under the skin. Chop remaining garlic and set aside.
In a small bowl, combine herbs, olive oil, lemon peel, pepper and the remaining garlic. Rub chicken all over with herb mixture. Sprinkle chicken with salt, including cavity. Place onion quarters in cavity. Tie drumsticks to tail, twist wingtips under the back. Place chicken, breast-side up, on a rack in a shallow roasting pan.
Roast for 1 1/4 to 1 3/4 hours, or until no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Remove the onion from the cavity. Cover chicken loosely with foil and let stand 10 minutes before carving.