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20 Cloves of Garlic Roast Chicken

If you don't have a roasting rack, make a natural bed for the chicken with peeled carrots, quartered onions and small potatoes!

20 garlic cloves, peeld, divided
1 broiler/fryer chicken (3 to 4 pounds)
4 lemon wedges
8 fresh thyme sprigs, cut in half
2 tbsp butter, softened
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

Cut 12 garlic cloves in half.  Place chicken on a cutting board.  Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, thighs and drumsticks.  Insert each with a halved garlic.  Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity.  Tie drumsticks together.

Transfer chicken to a rack in a shallow roasting pan, breast side up.  Run skin with butter; sprinkle with salt and pepper.

Roast, uncovered, at 350 for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180.  Remove chicken from over; tent with foil.  Let stand for 15 minutes before carving.


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09/20/2013 9:55AM
20 Cloves of Garlic Roast Chicken
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