40-Clove Garlic Roasted Chicken

Prep Time: 10 minutes • Cook Time: 1 hour • Total Time: 1 hour 10 minutes • Makes: 4 servings

Ingredients

• 4 lb whole chicken
• 40 cloves of garlic, peeled
• 2 whole garlic heads, unpeeled
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 2 tablespoons chopped tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons salted butter, softened to room temperature

Directions

1. Preheat oven to 450°F.
2. In a bowl, mix the butter with the tarragon, salt, and pepper.
3. Season the chicken and its cavity generously with salt and pepper.
4. Gently ease the skin away from the chicken with your fingers and spread some of the butter inside. Spread the rest of the butter on the outside, covering the entire chicken.
5. Rub a cast iron skillet (or oven-proof baking dish) with butter and place your chicken in it, breast side up. Truss legs with cooking twine and tuck wings under bird.
6. Add the garlic cloves and two garlic heads around the chicken and add the white wine and chicken broth. Put the skillet in the preheated oven.
7. Roast the chicken for 1 hour, basting with pan juices after 30 minutes. When the chicken is golden brown, crispy-skinned and its juices run clear, remove from the oven and leave in the pan for another 5 minutes.
8. Transfer the chicken to a serving platter. Cover with foil and rest for another 7-10 minutes before serving. Carve chicken, and serve with garlic cloves and pan juices.