MMMMMMMMMMMMMMMMM….garlic-y chiiiicken.  The sweet creamy goodness that is roasted garlic is not only all over this, but is in mass to be spread over bread, crostini, you name it.  If I had to do it all over again, I would definitely shove a cut lemon up it’s butt, as it always makes things just a hair more moist (and how can you go wrong with a light lemon, heavy garlic combo?).  It takes a little time, but is pretty easy and a must try.

2 Celery Stalks
2 Sprigs Rosemary
4 Sprigs Thyme
4 Sprigs Flat-leaf Parsley
1, 3lb Chicken
40 Cloves Garlic, unpeeled
2 T. Olive Oil
1 Carrot, roughly chopped
1 Small Onion, cut into 4 wedges
1 C. White Wine
1 Baguette, cut into slices

Preheat oven to 400F.  Put a chopped celery stalk and 2 sprigs each of rosemary, thyme, and parsley into the chicken cavity.  Add 6 cloves of garlic and tie the legs together and tuck the wings under.

Brush the chicken with the oil and season with salt and pepper.  Scatter about 10 more garlic cloves around the base of the dish.  Put the remaining sprigs of herbs, chopped celery, carrot, and onion into the baking dish as well.  Put the chicken in the dish and scatter the remaining cloves of garlic around the chicken.  Add the remaining oil and wine.  Cover and bake for 1 hr, 20 min, or until the chicken is tender and the juices run clear when the thigh is pierced.

To serve, carefully lift the chicken out of the dish and strain the juices into a small saucepan.  Use tongs to pull the garlic out of the mixture.  Spoon the fat from the juices off and boil for 2-3 min to reduce and thicken a bit.  Cut the chicken into serving portions, pour over a little juice, and scatter with the garlic.  Toast the baguette slices, and serve with the soft flesh squeezed from the garlic.

From The Food of France: A Journey for Food Lovers, by Maria Villegas and Sarah Randell.