40 Clove Butterflied Chicken
1 (3 - 4lb) Whole Chicken, butterflied
40 Cloves of Garlic, peeled
1 Bunch Mixed fresh like Rosemary, Thyme and Parsley
Salt and Pepper, to taste
1 Large Lemon
1. Butterfly you chicken and trim any excess fat; rinse and pat dry. Set aside. Preheat oven to 425 degrees F.
2. Peel garlic, or you can purchase pre-peeled garlic from our prodice department (supply varies from day to day). Rub the skin of the chicken with oil and season with salt and pepper. Quarter the lemon and squeeze the juice over the top, keeping the rinds.
3. Prepare a baking sheet lined with aluminum foil.Scatter the garlic cloves, herbs and lemon evenly across the sheet and place chicken on top.
4. Roast the chicken at 425 degrees for 10 minutes, then reduce the heat to 350 and roast for an additional 40 - 50 minutes or until leg juice run clear.