(From Everyday Food Magazine, July/August 2011 Issue)
1/2 C Garlic Oil (recipe to follow)
2 lemons, sliced thinly
1/2 C chopped fresh parsely
1 whole chicken, cut up (8-10 pieces)
salt & pepper to taste
1. In a large zip-top bag, combine garlic oil & cloves, lemons, parsley & chicken. Shake to coat & allow to sit at room temperature for 30 minutes (or refrigerate overnight).
2. Preheat oven to 450°F. Transfer garlic cloves, lemons, & chicken to a roasting pan or a rimmed baking sheet. Season with salt & pepper & roast until skin is golden & chicken is cooked through (30-35 minutes).
Smash & peel cloves of 1 head of garlic. Transfer to a medium pot, add 1 C extra-virgin olive oil & heat over medium-low until bubbles form around garlic, about 3 minutes. Let cook for 10 minutes, lowering heat if garlic begins browning. Remove from heat & let cool to room temperature, about 45 minutes. To store, refrigerate garlic & oil in an airtight container for up to one week.