Ingredients
4-pound chicken, cut into eighths
1 head garlic, separated into unpeeled cloves
2 un-waxed lemons, washed and cut into chunks
Small handful of fresh thyme sprigs
3 tablespoons extra-virgin olive oil
⅔ cup white wine
Kosher salt to taste
Freshly ground black pepper, to taste
Preparation
Preheat the oven to 325° F.
Place chicken in 11" x 14" Pyrex baking dish, skin side up. Sprinkle garlic cloves, lemon chunks and thyme evenly over the chicken. Cover evenly with olive oil, white wine, and salt and pepper to taste.
Cover tightly with foil and bake for 2 hours.
Remove foil from the roasting pan and turn the oven up to 400° F. Roast the uncovered chicken for 30 – 45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelize.
Yield: 4 – 6
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