Rustic Rosemary Chicken With Fresh Rolls

• 1 head garlic
• 2 tablespoons olive oil, divided
• 1 teaspoon olive oil, divided
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 frying chickens, cleaned, trimmed of fat and rinsed
• 8 sprigs fresh rosemary
• 1 large lemon, thinly sliced

1. To roast whole garlic: Trim off the top of garlic so that the cloves are just visible.
2. Place on heavy foil folding up edges.
3. Drizzle on 1 teaspoon olive oil.
4. Roast garlic at 375F for 45 minutes.
5. Cool and remove cloves.
6. Pinch cloves and squirt out roasted garlic.
7. Mix with salt and pepper, set aside.
8. To prepare chicken: Using fingers loosen skin on breast and slit each leg at thigh and loosen skin.
9. Rub each chicken with seasoned garlic.
10. Add two sprigs rosemary to each breast and one sprig to each leg.
11. Place lemon slices on breast and under leg skin.
12. Fold over skin.
13. Tie chicken legs together with string.
14. Rub chickens with remaining 2 tablespoons olive oil.
15. Place chickens on roasting rack in roasting pan.
16. Roast in 425 oven for 1 hour and 15 minutes or 1 hour and 25 minutes depending upon size of chicken.
17. When sliced to the bone juices should run clear.
18. Cook additional time if necessary.
19. Serve with a crusty complement of FRANCISCO Sourdough Dinner Rolls or FRANCISCO French Dinner Rolls.

garlic, olive oil, olive oil, salt, ground black pepper, frying chickens, rosemary, lemon

Taken from www.food.com/recipe/rustic-rosemary-chicken-with-fresh-rolls-399733 (may not work)