Garlic Chicken

1. Preheat the oven to 425°F. Lightly oil a 9- by- 13- inch roasting pan that will fit the chicken comfortably. Lightly oil a rack that fits inside the roasting pan or create a rack out of a few thin coils of tightly rolled aluminum foil. This roasting rack will help keep the chicken up out of the juices as it cooks.

2. Rinse the chicken in cold water, inside and out, and pat dry with paper towels. Place the chicken, breast side up, on the rack in the roasting pan.

3. Break apart and peel each garlic clove. Mince or crush them through a garlic press into a small bowl. Mix the garlic paste with the lemon zest, lemon juice, and salt and set aside. Remove half of the thyme and rosemary leaves from their stems, chop finely, and set aside in a pinch bowl, about 1 tablespoon total.

4. Gently fold back the wings of the chicken behind its shoulders, tucking them in. Press hard to massage and pinch the skin all over to create space between the meat and the skin. When the skin can be pinched away from the meat easily, take a small knife and make a slit at the edge of each side of the breast. Slide your fingers between the skin and the meat to create a small pocket. Using your fingers, push some of the garlic mixture into the pocket between the skin and the meat; coat the meat under the skin. Make a similar slit in the skin of each thigh and push more of the garlic mixture into the slits, using your fingers. Rub all over the outside of the chicken’s skin with any remaining garlic mixture and pour any remaining liquid from the mixture into the cavity of the chicken. Drizzle the skin on the outside with the 2 tablespoons of olive oil and sprinkle with the chopped thyme and rosemary and salt to taste.

5. Place the onion quarters and the whole thyme and rosemary sprigs in the cavity of the chicken, being careful not to overstuff. Using a length of kitchen twine, with the chicken breast side up, tie the ends of the legs together.

6. Roast the chicken in the oven for 15 minutes, then lower the oven temperature to 350°F and roast for 20 minutes per pound (70 to 90 minutes), basting the chicken in its own juices at least twice during this time. The chicken should be done when the drumsticks jiggle or move easily and the skin is crisp and golden brown. A meat thermometer inserted at the thickest part of the thigh should read at least 165°F.

7. Remove the chicken from the oven and allow to rest for 15 minutes before carving. Serve the delicious juices on the side for each person to pour over his or her serving.