Roast Chicken with Herb-and-Garlic Pan Drippings

Set a wire rack inside a roasting pan.

Remove chicken from brine; pat dry.

Let sit for 20 minutes.

Season lightly with salt.

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat.

Arrange leg pieces, skin side down, in skillet.

Place 1 head of garlic, cut side down, in center of skillet.

Tuck 5 sprigs each of thyme and rosemary around chicken.

Cook until skin is golden brown, 10-12 minutes.

Transfer herbs and garlic on prepared rack.

Add 1 tablespoon butter to skillet; swirl to coat.

Flip chicken; baste with pan juices.

Transfer, skin side up, to prepared rack.

Repeat with 1 tablespoon oil, chicken breasts, 1 head of garlic, 5 thyme sprigs, 5 rosemary sprigs, and 1 tablespoon butter.

Reserve drippings in skillet.

Transfer chicken to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 160°F, about 20 minutes.

Transfer chicken, herbs, and garlic to a platter.

Let rest for 15 minutes.

Meanwhile, heat drippings over medium heat, adding 1 tablespoon oil if dry.

Add remaining herbs and garlic, cut side down.

Stir until aromatic, 3-4 minutes.

Add 2 tablespoons butter; stir until butter browns, 1-2 minutes.

Squeeze lemon over.

Pour over chicken.