Title: Roast Chicken with Garlic
 Categories: Chicken
      Yield: 4 servings
      3    Heads of garlic, peeled
  3 1/2 lb Chicken
           Salt and pepper to taste
      1 bn Fresh thyme
    1/2    Lemon
           Jon Goldmark, chef at
           Preheat oven to 425 degrees
  Slice 20 of the garlic cloves into slivers. Leave the re- mainder
  Rinse cavity of chicken and dry; season with salt and pep- per.
  Gently pull the skin away from the breast and slide in some of the
  thyme sprigs and the garlic slivers. Tuck the lemon, the remaining
  thyme and a few garlic cloves into the cavity and place the chicken
  in a roasting pan. Scatter the remaining garlic around the chicken.
  Place chicken in the oven, reduce heat to 350 degrees F. and roast
  for about 1 hour, or until juices run clear.
  PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat
  (4 g saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber.
  Sibella Kraus writing in the San Francisco Chronicle,  7/14/93.

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