Roast Chicken with Herb-and-Garlic Pan Drippings

Ingredients

• 7 pound chickens quartered
• 4 heads garlic halved
• 6 tablespoons kosher salt plus more
• 0.5  optional: lemon 
• 14 sprigs rosemary divided
• 3 tablespoons sugar 
• 20 sprigs thyme leaves divided
• 4 tablespoons butter unsalted divided
• 2 tablespoons vegetable oil divided ()

Equipment

• frying pan
• oven
• pot
• roasting pan
• kitchen thermometer

Directions

1. Stir 6 tablespoons salt, sugar, and 4 cups water ina large pot until salt and sugar dissolve.
2. Add 4 more cups cold water.
3. Add chicken.Cover, chill, and let brine for 4-12 hours.
4. Preheat oven to 400°F. Set a wire rackinside a roasting pan.
5. Remove chicken frombrine; pat dry.
6. Let sit for 20 minutes. Seasonlightly with salt.
7. Heat 1 tablespoon oil in a largecast-iron skillet over medium-high heat.Arrange leg pieces, skin side down, in skillet.
8. Place 1 head of garlic, cut side down,in center of skillet. Tuck 5 sprigs each ofthyme and rosemary around chicken. Cookuntil skin is golden brown, 10–12 minutes.
9. Transfer herbs and garlic on prepared rack.
10. Add 1 tablespoon butter to skillet; swirl to coat.Flip chicken; baste with pan juices.
11. Transfer,skin side up, to prepared rack. Repeat with1 tablespoon oil, chicken breasts, 1 head of garlic,5 thyme sprigs, 5 rosemary sprigs, and1 tablespoon butter. Reserve drippings in skillet.
12. Transfer chicken to oven and roast untilan instant-read thermometer inserted intothickest part of thigh registers 160°F, about20 minutes.
13. Transfer chicken, herbs, andgarlic to a platter.
14. Let rest for 15 minutes.
15. Meanwhile, heat drippings over mediumheat, adding 1 tablespoon oil if dry.
16. Add remainingherbs and garlic, cut side down. Stir untilaromatic, 3-4 minutes.
17. Add 2 tablespoons butter;stir until butter browns, 1-2 minutes.Squeeze lemon over.
18. Pour over chicken.