With the lousy weather we've been having, it isn't too warm to roast a chicken. I found this recipe in Style at Home magazine. You can't make gravy if you cook the chicken this way, but the meat is so moist, you don't miss it.
3 1/2 lb chicken
2 lemons, quartered
2 heads garlic, halved
8 sprigs Thyme
2 tbsp olive oil
sea salt flakes
1/2 cup chicken stock
1/2 cup white wine
Preheat oven to 325F. Place one lemon in cavity of chicken. Place the garlic, thyme and remaining lemon in a baking dish and top with chicken. Brush with olive oil and sprinkle with salt. Pour in stock and wine and cover with foil. Roast for 2 hours. Remove foil, raise temperature to 400F and roast for another 25 minutes or until the skin is golden and juices run clear (165F internal temperature, if you have a meat thermometer).
By the way, I do mean heads of garlic, as in the whole thing. You can squeeze out the pulp after it is done cooking and serve it on the side for those who love garlic.
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