Recipe: Roasted Chicken with Garlic and Herbs

ROASTED CHICKEN WITH GARLIC AND HERBS

1 (4 to 5 pound) roasting chicken
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh thyme
20 cloves garlic, peeled
1 head garlic
1 sprig rosemary
1 sprig sage
1 sprig parsley
1 sprig thyme
1 whole lemon, halved
Coarse salt and freshly ground pepper

Preheat oven to 375 degrees F.

Work fingers under chicken skin to loosen in breast and thigh areas. Rub half of chopped herbs under loosened skin. Insert garlic cloves randomly under skin. Place garlic head in cavity of bird along with herb sprigs.

Squeeze juice of 1/2 lemon into cavity and insert lemon half. Squeeze juice of remaining lemon half over chicken. Rub remaining chopped herbs on outside of chicken. Season with salt and pepper to taste. Truss, if desired, and place roasting pan.

Roast 1 1/2 hours or until juices run clear when thickest part of the thigh is pierced, basting frequently.

Makes 4-6 servings
Source: The Totally Garlic Cookbook by Helen Siegel and Karen Gillingham