Roasted Chicken With 40 Cloves Of Garlic - cooking recipe

Ingredients

1 (6 lb) whole chicken
2 tsp fresh thyme leaves, chopped, plus extra sprigs for garnish
2 tbsp olive oil
1 None medium onion, peeled and chopped
40 cloves garlic, peeled
3 stalks celery, cut on the bias
12 None baby carrots with green tops trimmed, peeled
12 None baby turnips with green tops trimmed, peeled
1 None bay leaf
1/2 cup white wine or dry vermouth
1/2 cup chicken broth

Preparation

Preheat oven to 350\u00b0F. Season chicken and sprinkle with chopped thyme. Truss with butcher's twine then set aside.
In a large Dutch oven or roasting pan, heat oil over medium heat. Cook onion and garlic for 3-4 mins, or until softened. Add chicken, vegetables, bay leaf, wine and chicken broth. Cover and bake for 1 hour, basting with pan juices often. Uncover and roast for another 30-45 mins, or until a thermometer inserted in the thickest part of the thigh reads 165\u00b0F.
Transfer chicken and vegetables to a serving platter, leaving 1/2 of the garlic in the Dutch oven. Skim fat from pan juices then mash garlic into pan juices. Serve with chicken.