Roasted Garlic Chicken

Instructions

1. Prepare the oven and chicken
   Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator and allow it to come to room temperature for about 30 minutes. Pat the chicken dry with paper towels, inside and out.
2. Make the garlic herb butter
   In a small bowl, combine the softened butter, 2 tablespoons of olive oil, 1 tablespoon of minced garlic (from one of the garlic heads), chopped parsley, 1 teaspoon of chopped thyme leaves, salt, and pepper. Mix until well combined.
3. Season the chicken
   Gently loosen the skin of the chicken over the breast and thighs with your fingers. Spread about two-thirds of the garlic herb butter mixture under the skin. Rub the remaining butter mixture all over the outside of the chicken. Season the cavity with additional salt and pepper.
4. Stuff the chicken
   Place one lemon half, one whole garlic head (with the top cut off), several sprigs of thyme, and two sprigs of rosemary inside the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips under the body.
5. Prepare the roasting pan
   In a large roasting pan, arrange the onion quarters, remaining garlic head (cut side up), remaining rosemary, and thyme sprigs. Drizzle with the remaining olive oil. Place the chicken breast-side up on top of the vegetables. Pour the chicken broth into the bottom of the pan.
6. Roast the chicken
   Place the roasting pan in the preheated oven and roast for 15 minutes. Reduce the temperature to 375°F (190°C) and continue roasting for about 1 hour, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with the pan juices every 20 minutes.
7. Rest and prepare sauce
   Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes. Meanwhile, strain the pan juices into a small saucepan, discarding the solids. Skim off excess fat and simmer over medium heat until slightly reduced, about 5 minutes. Squeeze the roasted garlic from the head that was in the pan (not from inside the chicken) into the sauce and whisk to incorporate.
8. Carve and serve
   Carve the chicken and arrange on a serving platter. Squeeze the remaining lemon half over the carved chicken. Serve with the roasted garlic sauce on the side and garnish with additional fresh herbs if desired.