Ingredients
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2 teaspoons olive oil
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1 teaspoon black pepper
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1/2 teaspoon dried rosemary
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1/4 teaspoon dried thyme
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1 whole chicken (about 3 1/2 lbs.)
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1 small onion, cut in half
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2 stalks celery, cut in half
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1 small lemon, cut in half
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20 garlic cloves, unpeeled (2 whole heads)
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3/4 cup dry white wine
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1 (14 1/2 ounce) can chicken broth
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2 tablespoons chopped fresh parsley
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1/2 teaspoon salt
Instructions
- Heat oven to 375 degrees.
- Mix oil, rosemary, and thyme in small bowl.
- Rub over outside of chicken.
- Place onion, celery, and lemon in cavity of chicken.
- Place chicken, breast side up, in dutch oven.
- Scatter garlic around chicken.
- Pour white wine and chicken broth into dutch oven.
- Place on stove top, cover, and bring to boil.
- Transfer to preheated oven, and bake, covered 25 minutes.
- Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
- Remove chicken and garlic to platter and cover with foil.
- Skim as much fat as possible from pot.
- Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
- Stir in parsley and salt.
- Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
- To eat garlic, gently press with fork to squeeze out from skin.