French Farmhouse Chicken
This is an easy-to-prepare roasted chicken that gets its delectable flavor from garlic (and lots of it).
1 Roasting Chicken (up to 5 lbs)
4-5 Heads of Garlic
3 TBSP Butter
5 Springs Thyme
4 Sprigs Rosemary
Preheat oven to 475°. Remove the outer skins from the garlic to reveal the cloves. Peel the cloves (Hint: Place a clove on a cutting board, press gently on it with the back of a spoon, which will crack the skin, making it easier to peel off.) Set aside.
Remove giblets. Rinse the bird, pat it dry, and place it in a cast-iron skillet.
Rub chicken with 1 TBSP of butter. Place a dozen garlic cloves in the cavity of the bird, along with the sprigs of Rosemary, and scatter the rest of the garlic around the pan. Add the remaining butter and sprigs of thyme to the pan. Dust skillet with salt and pepper.
Roast the chicken in the oven, basting with the pan juice occasionally. The chicken is done when the meat thermometer reads 165° (45 minutes-1hr).
Place chicken on a platter to rest for 10 minutes. Resting allows the juices to be drawn more evenly around the chicken.
Carve the chicken and place onto plates. Top with the pan juices and cloves of garlic.