The recipe this week came from "The Marshall Field's Cookbook". While it includes several steps over a 24 hour period, nothing is difficult, and the result is worth every, little bit of effort involved!
Roasted Garlic Chicken
1/2 cup roasted garlic cloves (about 2 heads)
2 cups water
1 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil
1/2 lemon, cut into 4 wedges
2 bay leaves, crushed
1 (3 to 4-pound) whole roasting chicken
Roasting garlic: Preheat oven to 400 degrees. Place 1/2 cup peeled garlic cloves in the center of a piece of aluminum foil. Sprinkle 1/2 teaspoon extra virgin olive oil over the cloves and fold the foil over to form a loose packet. Place the packet on a baking sheet and roast for 30 to 40 minutes, until the garlic is very soft and light brown. Allow to cool before using.
Combine the garlic, water, salt, pepper, and olive oil in a blender and puree until smooth. Squeeze in the juice from the lemon wedges, reserving the rinds, and blend to combine. Stir in the bay leaves.
Place the chicken in a large resealable plastic bag or a bowl. Pour the brine over the chicken and toss to coat. Add the lemon rinds and press the air out of the bag and seal tightly or cover the bowl with plastic wrap. Refrigerate for 12 to 24 hours.
Preheat the oven to 375 degrees. Remove the chicken from the brine. Season liberally on all sides with salt and pepper. Place the chicken, breast side up, on a rack set in a a roasting pan. Roast for about 1 hour, until the juices run clear from the thigh when pierced with a fork.
Let the chicken rest for 10 minutes, then cut it into portions and serve hot.
I did a couple of things differently from this and it turned out okay. I rubbed the bird with olive oil before I salted it, and I cooked it at 450 degrees for 30 minutes and at 350 degrees for 50 minutes.