Roast Chicken with 40 Cloves of Garlic

Thoroughly mix the herb rub ingredients together.

Rinse the chicken thoroughly and pat it dry with paper towels. Rub skin with 1 tablespoon of the olive oil. Apply herb rub evenly over the chicken and in the cavity. Place the lemon quarters in the cavity along with the herb sprigs. Refrigerate and allow to marinate for at least 2 hours

Preheat oven to 375 degrees F. In a saucepan, sauté the remaining olive oil and garlic cloves over medium heat for 3 to 4 minutes. Add wine and stock and cook for 3 minutes longer.

In an ovenproof casserole dish large enough to hold the chicken, place the garlic-wine-stock mixture. Add the chicken, cover and bake for 25 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake for 40 to 50 minutes longer, or until the juices run clear when the thigh joint is pierced. (Be sure that some liquid always remains in the bottom of the dish to prevent scorching. If it is evaporating away, add a little more wine or stock — you don’t want the garlic cloves to get dry and burn.)

Remove the chicken, let it rest in a warm place for 15 to 20 minutes and cut it into serving pieces. Place the pieces on a warm platter and spoon the pan juices over the top. Arrange the garlic cloves around the chicken, and garnish with minced basil and parsley.