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Ingredients
- Garlic -- lots of garlic -- doubles as seasoning and sauce for roast chicken.
- 1 x lemon, halved
- 1 x (3 lb.) roasting chicken
- 1 tsp salt
- 1/2 tsp freshly grnd pepper
- 3 x heads of garlic
- 4 Tbsp. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 1 c. chicken stock or possibly broth Chopped fresh parsley, for garnish
Directions
- Preheat oven to 375 degrees. Squeeze lemon over chicken; sprinkle with salt and pepper; rub in well. Chill chicken for 30 min.
- Separate garlic cloves from the heads; don't peel them. In a Dutch oven, brown the chicken, breast side down, in butter and extra virgin olive oil over medium heat
- (about 5 min). Add in garlic cloves and stock, stirring cloves to coat them well. Cover and roast till thickest part of the chicken thigh registers 180 degrees F on a meat thermometer (about 60 to 70 min).
- Transfer chicken to serving platter. Skim the fat off the pan juices with a large spoon. Put garlic and remaining pan juices through food mill or possibly sieve, discarding the papery skins. Pour the puree over chicken; sprinkle with parsley.
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