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Roast Chickens with Vampireproof Garlic Garland

Yield Makes 8 servings
Notes: Eat the roast garlic with the chicken, or spread onto broomstick breadsticks.


  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons dried thyme
  • 1 teaspoon fresh rosemary leaves or crumbled dried rosemary
  • 1 teaspoon chopped fresh sage leaves or dried rubbed sage
  • About 1/2 teaspoon pepper
  • 2 chickens (about 4 lb. each)
  • 8 heads garlic (each 2 in. wide)
  • Rosemary sprigs, rinsed
  • Salt

Nutrition Information

  • calories 635
  • caloriesfromfat 52 %
  • protein 59 g
  • fat 37 g
  • satfat 9.5 g
  • carbohydrate 15 g
  • fiber 1 g
  • sodium 180 mg
  • cholesterol 178 mg

How to Make It

  1. In a small bowl, mix 2 tablespoons olive oil, lemon juice, thyme, rosemary leaves, sage, and 1/2 teaspoon pepper.

  2. Rinse chickens and pat dry. Pull off and discard lumps of fat. Rub olive oil mixture all over chickens and set birds breast up and at least 1 inch apart on a rack in a 12- by 17-inch roasting pan. Rub remaining 1 tablespoon olive oil all over garlic. Place garlic heads on rack beside chickens.

  3. Roast in a 425° oven until garlic is soft when pressed, about 1 hour, and chickens are well browned and meat is no longer pink at thigh bone (cut to test), 1 to 1 1/4 hours; if garlic is done before chickens, transfer garlic to a dish and keep warm. Tip juices out of body cavities into roasting pan.

  4. Put chickens on a large platter, surround with garlic heads, and garnish with rosemary sprigs. Keeping chickens warm, let rest 5 to 10 minutes.

  5. Carve chickens. Separate garlic cloves and squeeze garlic from peels to eat with chicken. Add salt and pepper to taste.