Chicken in a pot with Garlic

I got a new Dutch Oven for my birthday and was pleased this roasted chicken was made to be in a pot. The original recipe calls for 35 cloves of garlic. The cloves of garlic from the CSA are rather large, I counted them as 2 or 3 cloves each depending on the size. Between the two heads of garlic I had I was able to get the equivalent of 25 cloves of garlic and only had to supplement 10 more. The garlic roasts and loses the bitter taste and almost becomes sweet. I dug out the garlic cloves before serving, popped them out of the skins and served them on the side, almost like a dipping sauce for the chicken.

Wednesday Menu – Chicken in a Pot with Garlic, Pasta with Fresh Tomato Sauce, Salad
Farm Share Produce – Garlic, Salad Mix, Roma Tomatoes, Bell Pepper

Chicken in a Pot with Garlic
Based on http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/take-five-ingredients-recipes/Chicken-in-a-Pot-with-Garlic

2 T olive oil, divided
1 Whole Roasting chicken, about 4.5 pounds.
2 lemons, halved
35 unpeeled garlic cloves
4 sprigs thyme

Preheat oven to 325 degrees.

On the stovetop in a large Dutch Oven heat 1 T olive oil over medium heat. Place the chicken in the pot and cook until golden, about 5 minutes, flip the chicken and repeat.

Drizzle the juice from the lemons over the chicken and then stuff the rinds into the cavity. Drizzle with the remaining 1 T of olive oil and season with salt and pepper. Cover and roast in the oven for 30 minutes.

Scatter 35 unpeeled garlic coves and the sprigs of thyme around the chicken. Cover and roast another 30 minutes.

Uncover the pot, increase the temperature to 375 degrees and roast a final 25 minutes. Serve the chicken on a platter and don’t forget to enjoy the roasted garlic!

NOTE: the original recipe calls for rosemary. I used thyme because I had it from the garden. I think any earthy herb would work very well.