The aroma of garlic cooking to mellow sweetness will envelope your whole house and coax hearty appetites for this succulent roast chicken. You could serve the cloves of garlic as a first course so that guests could spread it along with a soft goat cheese onto nice crusty bread. Or squeeze the garlic out into gravy to go along with the chicken.
- 1 roasting chicken (about 5 lb/2.5 kg)
- Half lemon
- salt and pepper
- 3 tbsp (50 mL) olive oil
- 40 cloves Ontario Garlic, unpeeled (4 to 5 heads)
- 1/2 tsp (2 mL) each of dried thyme and crushed dried sage
Wipe chicken inside and out with damp paper towel. Rub all over inside and out with lemon. Sprinkle inside with salt and pepper.
Pour oil into shallow roasting pan; add garlic and turn to coat well; push to sides of pan. Add chicken and turn to coat with oil. Lift chicken and place rack in pan; put chicken, breast side up, on rack; place some of the garlic on top. Sprinkle with salt, pepper, thyme and sage. Roast in 350°F (180°C) oven for 1 hour and 30 to 45 minutes, brushing occasionally with pan juices, or until chicken is golden brown, juices run clear when inner thigh is pierced and meat thermometer reaches 185°F (85°C). Let stand for 10 to 15 minutes before carving.
- Protein: 38.0 grams
- Fat: 22.0 grams
- Carbohydrates: 0.5 grams
- Calories: 352