Herb Roasted Chicken With Garlic

• 3 - 3 1/2 lbs cut-up broiler-fryer chickens
• 1/2 cup dry white wine (chicken broth ok)
• 1/4 cup lemon juice
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1/2 teaspoon salt
• 3 heads garlic
• extra sprigs herbs (optional)

1. Preheat oven to 375 degrees F.
2. Place checken in an ungreased rectangular baking dish or casserole (lasagna-type pan).
3. Mix wine, chopped herbs and salt and pour over chicken.
4. Cut top 1/2-inch off the tops of garlic heads and place cut side up in between the chicken pieces in the pan.
5. Tuck extra sprigs of thyme, rosemary and sage in and among the chicken if you desire too (optional).
6. Cover with lid or aluminum foil and bake in preheated oven for 30 minutes, then uncover, turn chicken pieces, and bake for 20-30 minutes more or until chicken is cooked through.
7. To serve, gently squeeze roasted garlic out onto roasted chicken pieces; serve with extra herbs and pan juices, if you desire.

chickens, white wine, lemon juice, thyme, rosemary, fresh sage, salt, garlic, extra sprigs herbs

Taken from www.food.com/recipe/herb-roasted-chicken-with-garlic-38219 (may not work)