Roast Chicken with Vampire Garlic Recipe

Ingredients:

2 Tbsps of juice (freshly squeezed lemon)
2 tsps of thyme (dried)
1 tsp of rosemary (dried or fresh, crumbled)
1 tsp of sage (or dried rubbed); chopped
1/2 scant tsp of pepper (black)
2 pcs of chicken (fresh, whole, about 4 lbs each)
Sprigs of Rosemary (rinsed)
8 pcs of garlic heads (2 inch wide each)
3 Tbsps of olive oil
Salt

Instructions:

Combine (2 tbsps) oil, juice, sage, pepper, rosemary and thyme inside a bowl. Rinse the chicken then pat them dry.

Discard any fat lumps. Rub the oil mix on the them and place on roasting pan, 1-inch apart. Rub the rest of the oil with the garlic and place them on the rack (beside the chicken).

Roast inside the oven at 425 degrees F until the garlic becomes tender and chicken is well-browned, about an hour or so.

If the garlic cooks before the chickens do, take out garlic and place inside a bowl. Let the juice from the chicken drip onto the pan.

Place the chickens neatly on the serving platter with the garlic surrounding them. Garnish sprigs of rosemary. Serve.

>> Roast Chicken with Vampire Garlic Recipe