<br />CHICKEN ROASTED WITH 40 CLOVES OF GARLIC<br /><br />The aroma of garlic cooking to mellow sweetness will envelope your whole house and coax hearty appetites for this succulent roast chicken. You could serve the cloves of garlic as a first course so that guests could spread it along with a soft goat cheese onto nice crusty bread. Or squeeze the garlic out into gravy to go along with the chicken.<br /><br />Preparation Time: 5 minutes<br />Cooking Time: 1 hour and 30 to 45 minutes<br /> Serves 6<br /><br />1 roasting chicken (about 5 lb/2.5 kg)<br />Half lemon<br /> Salt and pepper<br />3 tbsp (50 mL) olive oil<br />40 cloves Ontario Garlic, unpeeled (4 to 5 heads)<br />1/2 tsp (2 mL) each dried thyme and crushed dried sage<br /><br />Wipe chicken inside and out with damp paper towel. Rub all over inside and out with lemon. Sprinkle inside with salt and pepper.<br /> Pour oil into shallow roasting pan; add garlic and turn to coat well; push to sides of pan. Add chicken and turn to coat with oil. Lift chicken and place rack in pan; put chicken, breast side up, on rack; place some of the garlic on top. Sprinkle with salt, pepper, thyme and sage. Roast in 350°F (180°C) oven for 1 hour and 30 to 45 minutes, brushing occasionally with pan juices, or until chicken is golden brown, juices run clear when inner thigh is pierced and meat thermometer reaches 185°F (85°C). Let stand for 10 to 15 minutes before carving.<br /><br />Nutritional Information:<br />1 Serving:<br /> PROTEIN: 38 grams<br /> FAT: 22 grams<br /> CARBOHYDRATES: 0.5 grams<br /> CALORIES: 352
