Chicken With 40 Cloves Of Garlic In A Clay Pot

• 1 tablespoon olive oil
• 40 cloves garlic, whole,peeled
• 1/4 teaspoon dried rosemary leaves
• 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon crumbled sage leaf
• 4 - 4 1/2 lbs whole frying chickens
• 1 tablespoon lemon juice
• salt
• pepper
• sliced French bread

1. Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
2. Line bottom and sides of cooker with parchment paper.
3. Combine olive oil, garlic and herbs in cooker.
4. Rinse and pat dry chicken reserving neck and giblets for other use.
5. Place chicken over garlic mixture.
6. Drizzle with lemon juice.
7. Sprinkle with salt and pepper.
8. Place covered cooker in COLD oven.
9. Set oven at 475 degrees F.
10. Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
11. Remove cover; bake until chicken is crisp and brown.
12. 5 to 10 minutes.
13. Carve chicken and spoon cooking liquid over chicken.
14. Serve with garlic and french bread.

olive oil, garlic, rosemary, thyme, sage leaf, chickens, lemon juice, salt, pepper, bread

Taken from www.food.com/recipe/chicken-with-40-cloves-of-garlic-in-a-clay-pot-52695 (may not work)