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.