Garlic Clove Roast Chicken

Friends, do not fear cooking a whole chicken!  This recipe is so tasty and easy,  (well except for peeling the garlic, that was a pain in the butt).  Chicken on the bone is so tender and moist; plus you can have both dark and white meat!

Like I said peeling 40 cloves of garlic is a pain.  Thank goodness I had a buddy over to keep me company!  Next time I make this, I might be alone for the 30 minutes.  I think I will have to invest in this neat little gadget from Williams-Sonoma.  It might be worth the nine bucks. 

Anyway, on to the recipe!

Garlic Clove Roast Chicken
* adapted from Taste of Home

 Ingredients:
1 roasting chicken (5-6 lbs)
1 small onion, quartered
40 garlic cloves, peeled
1/4 cup canola oil
1 1/2 teaspoon salt
1 teaspoon parsley flakes
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Directions: 
1.  Preheat oven to 350 F.
2.  Place chicken breast side up in shallow roasting pan.  Stuff onion in chicken and tie drumsticks together with cooking twine. Arrange garlic cloves around chicken.
3.  In small bowl combine remaining ingredients.  Drizzle over chicken and garlic.
4.  Cover and bake for 1 3/4 hours.  Uncover and bake for 30-45 minutes longer or until thermometer reads 180F.  While uncovered bast occasionally with pan drippings.
5.  Cover and let stand 10 minutes before slicing.

Notes:
-If chicken browns too quickly while uncovered, cover loosely with foil.
-If you don't have a roasting pan (mine is at my Mother-in-law's house) you can improvise!  Use two disposable foil roasting pans.  Use one as a lid, and one as a pan.  Seal the edges with tin foil. These pans are flimsy so make sure to place it on a cookie sheet.