ROASTED GARLIC LEMON GREEK CHICKEN

Serves 4 - Oven at 350 degrees

1 broiler/fryer chicken (about 3 lbs)

3/4 tsp salt

pepper

14 cloves garlic, divided

water

1 1/2 tsp lemon juice

1 tbsp melted butter

4 tsp parsley, chopped

Rub chicken inside and out with salt and pepper.  Crush 2 cloves garlic and place in body cavity. Close neck and body cavities with skewers or toothpicks.  Tuck wings under back.  

Cut remaining 12 cloves of garlic into slivers and place in small roasting pan.  Add 1/2 water or to a 1/4" depth.  Place chicken on rack in roasting pan and sprinkle with lemon juice.  Brush chicken with melted butter.

Roast in preheated 350 degree oven for 30 minutes.  Tilt chicken so cavity juices run into pan juices. Roast for 15 minutes longer or until drumstick moves easily and juices run clear when thigh is pierced.  Let stand for 5 minutes.  Serve chicken halved or carved.  Spoon pan juices over chicken and sprinkle with parsley.

Review:  I ended up just cutting up the chicken into pieces and after roasting for approximately 20 minutes, placed under the broiler to crisp up the skin.  It was really delicious, but frankly, similar to how I normally make chicken, so am not sure why I would have thought to save this recipe.