Spring Chicken with Garlic Galore

By angielaine

Ingredients

• 3 heads Garlic
• 2 Tbsp Olive Oil or Cooking Oil
• 1 Tbsp Snipped fresh Thyme or 1 tsp Dried Thyme, crushed
• 1 tsp Cracked Black Pepper
• 1/4 tsp Salt
• 1 3-to 3 1/2 lb. Whole broiler-fryer Chicken
• 1 medium onion cut into wedges
• 2 c. fat free half and half
• 2 Tbsp All-Purpose Flour
• 1 tsp Fresh snipped Thyme or 1/4 tsp Dried Thyme, crushed
• 1/4 tsp Salt
• 1/8 tsp Pepper

Preparation

Step 1

Preheat oven to 375°F. Peel away garlic cloves from garlic head. Peel and mince four of the cloves. Set aside the remaining cloves. In a small bowl combine the minced garlic with 1 tablespoon of the olive oil, the 1 tablespoon snipped thyme, cracked black pepper, and ¼ teaspoon salt. Rub mixture over chicken. Place 6 garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place onion wedges and remaining garlic cloves in the bottom of a shallow roasting pan. Drizzle onion and garlic with remaining oil. Place chicken, breast side up, on top of the onion wedges and garlic in roasting pan. Insert meat thermometer into center of inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1 ¼ to 1 ½ hours or until drumsticks move easily in their sockets and meat thermometer registers at 180°F. Remove chicken from oven. Using a slotted spoon, remove onion wedges and garlic cloves from pan. Reserve two or three onion wedges for garnish. Cover chicken loosely with foil; let stand before carving. Use roasted garlic for spreading on bread.