Preparation:
Rinse chicken, drain well, and pat dry with a towel rub skin with a tablespoon of olive oil combine thyme, sage, rosemary, garlic powder, salt, and pepper-mix well rub chicken inside and out with herb mixture place quartered lemon and thyme sprigs into cavity cover and chill for at least 2 hours heat remaining olive oil in an ovenproof casserole, over a medium flame add garlic and saute for 3-4 minutes and chardonnay and chicken stock bring to a boil, reduce heat, and simmer for 3 minutes place chicken into casserole roast, covered, @ 375 degrees for 25 minutes roast, uncovered @ 450 degrees for 45-55 minutes, until thigh juices run clear when pierced with a fork, adding additional wine or stock to maintain at least a small amount of liquid in casserole at all times remove casserole from oven remove chicken and cut into portions arrange chicken on a serving platter moisten with pan juices arrange garlic cloves around edge of platter garnish with minced parsley serve hot, instructing guests to squeeze garlic onto chicken as it is eaten |
