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      Title: Roast Chicken With Garlic
 Categories: Ceideburg, Chicken
      Yield: 4 Servings

      3    Garlic heads; peeled
  3 1/2 lb Chicken
           Salt and pepper; to taste
      1 bn Fresh thyme
    1/2    Lemon

  Preheat oven to 425°F.

  Slice 20 of the garlic cloves into slivers. Leave the remainder
  whole.

  Rinse cavity of chicken and dry; season with salt and pepper.
  Gently pull the skin away from the breast and slide in some of the
  thyme sprigs and the garlic slivers. Tuck the lemon, the remaining
  thyme and a few garlic cloves into the cavity and place the chicken
  in a roasting pan. Scatter the remaining garlic around the chicken.
  Place chicken in the oven, reduce heat to 350°F and roast for about
  1 hour, or until juices run clear.

  Per serving: 280 cal, 34 g protein, 0 g carbs, 15 g fat (4 g sat),
  109 mg cholesterol, 98 mg sodium, 0 g fiber

  Recipe by Jon Goldmark, chef at Oliveto

  Sibella Kraus writing in the San Francisco Chronicle, Jul 14, 1993

  Posted by: Stephen Ceideburg

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