- Cook Time
- Prep Time
- 1 (4-lb) whole chicken
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh thyme, chopped
- Coarse salt and freshly ground pepper
- 1 whole head garlic, unpeeled
- 1/4 cup white wine
- 1/2 cup chicken stock
Rinse chicken under cold water. Pat dry. Rub chicken with olive oil and thyme. Season with salt and pepper. Cut backbone from chicken and press down on bird to flatten.
Preheat oven to 350°F. Place chicken, skin side up in roasting pan. Add garlic, white wine and chicken stock. Roast uncovered until golden brown, about to 45 to 50 minutes or until meat thermometer inserted in thigh registers at 180°F. Remove chicken from oven, reserve garlic; transfer chicken to serving platter and tent with foil. Squeeze garlic from its skin and add to cooking liquid in roasting pan; whisk to combine. Pour into gravy boat and serve with roast chicken.