Roast chicken with 40 cloves of garlic

Ingredients

• 1 chicken, weighing between 1.5 and 2 kg
• 1/4 cup of spices for roasting chicken
• 40 cloves of garlic, crushed
• olive oil
• 1 large lemon, cut into thin slices
• Half a bunch of thyme
• 5 sprigs of rosemary
• Half a bunch of flat-leaf parsley

Rub the spices under the chicken skin and let it sit in the refrigerator for at least 1 hour.

Tie the thighs together and fold the ends of the garlic underneath.

Heat the garlic in the microwave for 6 minutes on low power.

Work quickly: slide the garlic into the chicken cavity (in a cooking pouch if you prefer).

Brush the chicken with olive oil. Line the bottom of the dish with herbs and arrange lemon slices on top.

Place the chicken on a baking sheet, with the white side facing up, and bake in the oven at 190 °C for 45 minutes.

Preheat to 220 °C and continue cooking for 45 minutes, until the thigh and white meat reach an internal temperature of 75 °C and the juices run clear.

Let it rest for 10 minutes before serving.