This will be my second attempt at a whole chicken. My first did not turn out (a crock pot recipe, and chicken is not a slam dunk in a crock pot). This is Joy of Cooking recipe, so I’m feeling pretty confident.
3 1/2-4 lb. chicken
1 tsp. dried thyme
1 tsp. dried sage
1/2 tsp. salt
1/2 tsp. dried rosemary
1/2 tsp. pepper
3 heads garlic, cloves separated by not peeled
1 1/4 cups chicken stock
1 cup dry white wine
Rub the chicken with olive oil, then stir the herbs and spices together and rub all over the bird. Quarter the lemon and place inside the cavity. Put the chicken in a covered, oven-safe, stovetop-safe casserole (Yay! Get to use my Dutch oven!) and refrigerate for 2 to 24 hours.
Heat the oven to 375. Add the garlic, stock, and wine to the casserole and bring to a boil on the stove top. Cover the casserole and roast for 25 minutes. Increase the oven temp to 450 and roast 35-60 minutes more, or until the chicken reaches 170 to 175 degrees.
Keep checking to make sure there is always some liquid in the pan; add more wine or stock if needed.
Remove the chicken and garlic from the casserole and skim the fat. If your pan juices are too watery or weak, boil down to concentrate. Peel 6 or more of the roasted garlic, mash, and add to the sauce. Boil sauce for one minute and then add fresh herbs (parsley, basil, thyme, rosemary, or tarragon) if desired. Cut the chicken into pieces and arrange on a platter. Spoon pan sauce over and scatter the garlic cloves around it.