Roasted Chicken with 40 Cloves of Garlic

By á-1244

Ingredients

• 1 chicken whole, 3 1/2 -4 pounds; rub skin with olive oil
• 1 t dried thyme
• 1 t dried sage
• 1/2 t salt
• 1/2 t dried rosemary
• 1 t black pepper
• 1 lemon, place in cavity
• 3 heads garlic, separated but not peeled
• 1 c dry white wine
• 1 1/4 c chicken stock
• 2 T parsley or basil, finely chopped
• 2 t fresh thyme, tarragon or rosemary, use some or all

Preparation

Step 1

Mix spices together, rub into cavity and on skin. Place lemon. Truss chicken. With breast side up, cover and refrig 2-24 hours. Position a rack in the center of the oven preheated to 375.
Add garlic etc to casserole and bring to a boil on the stove top, cover the casserole and bake chicken 25 min. Uncover and bake at 450 35-45 min longer or until thigh exudes clear juices when pricked. Check to make sure there is always some liquid in the bottom of the casserole and add a little more wine or stock if needed.
Remove chick and garlic from casserole and keep warm. Skim as much fat as possible from pan juices with a spoon. If pan juices are weak or watery in flavor, boil them down over high heat to concentrate. Remove sauce from heat and stir in last seasonings. Season with salt and pepper to taste. Cut chick, arrange, pour psn juices over, arrange garlic cloves around.