Preheat your oven to 375 degrees F. This temperature is just right for roasting. While the oven heats up, place a rack in the center and lightly grease your roasting pan. This will prevent sticking and ensure a beautiful crust on the chicken.
Whisk together your olive oil, mustard, honey, crushed garlic, rosemary, and red pepper flakes in a bowl. The mixture should be smooth and well combined. This will form a flavorful paste that you will use to coat the chicken.
Prepare the lemon by rinsing and drying it. Zest about ¼ teaspoon of the lemon peel into your olive oil mixture. Then, cut the lemon in half and juice it, adding the juice back into the oil mixture. Set the juiced lemon aside; you’ll use it later.
Rinse and dry the chicken. Pat it dry with paper towels—this step is crucial for achieving crispy skin. Place the chicken breast side up in your roasting pan. Make sure to turn the drumsticks so that the tips are facing outward and tuck the wings behind the chicken.
Tuck the juiced lemon halves and the 6 whole garlic cloves underneath the chicken. This adds incredible flavor as it cooks, allowing the garlic to infuse its aroma into the meat.
Season the chicken generously with salt and pepper. Then, brush the olive oil mixture liberally all over the chicken, ensuring every part is coated. Use all of the mixture for maximum flavor.
If you’re interested in roasting a head of garlic, slice the top off to reveal the cloves and place it, root side down, in the roasting pan. This will turn the garlic tender and aromatic, perfect for spreading.
Cover the roasting pan with foil and pierce the outer edges a few times. Alternatively, you can use parchment paper, but foil generally provides better protection for delicate ingredients.
Place the covered pan in the oven on the center rack. Roast for 80 to 100 minutes, depending on the size of your chicken. Make sure to rotate the roasting dish 180 degrees once during cooking for even heat distribution.
Check the chicken’s doneness by ensuring the internal temperature reaches 170 degrees F, measured with a food thermometer. If it is done, remove the foil or parchment for the last 20 minutes of cooking to allow the skin to brown and get crispy.
Once done, remove the chicken from the oven and let it rest for a few minutes. Then, serve it on a platter garnished with fresh parsley and lemon wedges. Enjoy the fruits of your labor!
