20 Cloves of Garlic Roast Chicken |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
20 garlic cloves, peeled, divided |
1 broiler/fryer chicken (3 to 4 pounds) |
4 lemon wedges |
8 fresh thyme sprigs, cut in half |
2 tablespoons butter, softened |
1/2 teaspoon kosher salt |
1/8 teaspoon freshly ground pepper |
Directions:
1. Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert each with a halved garlic. Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity. Tie drumsticks together.
2. Transfer chicken to a rack in a shallow roasting pan, breast side up. Rub skin with butter; sprinkle with salt and pepper.
3. Roast, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reaches 180°. Remove chicken from oven; tent with foil. Let stand for 15 minutes before carving. Yield: 4 servings.
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