Chicken Roasted In Garlic
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INGREDIENTS 1 large roasting chicken Salt and freshly ground black pepper Juice of 1 lemon 2 pounds plump garlic cloves, half in their skins and half peeled 1 bay leaf 1 sprig thyme Olive oil 1 glass dry white wine, don't use cooking wine, it's not the same Rub the chicken inside and out with salt and pepper, and sqeeze the lemon juice inside and over the skin. Stuff the bird with 1 pound peeled garlic, the bay leaf and the thyme. Brown the chicken in olive oil in a frying pan, then transfer it to a roasting pan, breast side down. Put into the oven at 350 degrees for about 30 minutes, or until the bird takes color. Add the remaining unpeeled garlic and 1 to 2 tablespoons olive oil to the pan, turn the chicken on to its back, baste and continue roasting approximately 1 hour. (Remember, this might take a little longer because of the stuffing). When the chicken is cooked, remove it and the roasted unpeeled garlic cloves to a warm serving dish. Add a glass of wine to the juice in the roasting pan. Bring to a boil for a minute or two; season with salt and pepper and strain over the chicken.