Chicken with Roasted Garlic and Herbs

• 2 large heads garlic
• 1/3 cup dry vermouth
• 1/2 cup chopped assorted fresh herbs (such as parsley, basil, thyme and rosemary)
• 1 2 1/2- to 3-pound chicken, visible fat removed
• Assorted fresh herb sprigs

1. Preheat oven to 300F.
2. Remove papery portion from garlic, keeping cloves intact.
3. Place garlic in small baking dish.
4. Pour vermouth over and season with salt and pepper.
5. Cover and bake until garlic is soft, about 1 1/2 hours.
6. (Can be prepared 2 days ahead.
7. Cover and chill.)
8. Remove garlic cloves from head.
9. Squeeze garlic out of each clove into small bowl.
10. Add chopped herbs and mash to form smooth paste.
11. Season with salt and pepper.
12. Preheat oven to 400F.
13. Cut chicken down backbone to butterfly.
14. Flatten slightly.
15. Using fingertips, loosen skin over breast and thigh portions of chicken.
16. Place garlic mixture under skin, evenly covering breast and thigh meat.
17. Season chicken with salt and pepper.
18. Place on foil-lined baking sheet skin side up.
19. Bake until browned and cooked through, about 55 minutes.
20. Let stand 10 minutes.
21. Garnish with fresh herb sprigs and serve.

garlic, herbs, chicken, herb sprigs

Taken from www.epicurious.com/recipes/food/views/chicken-with-roasted-garlic-and-herbs-205 (may not work)