This recipe makes a five-pound chicken.
- 1 clove garlic
- Olive oil
- 1 5 pound chicken
- 2 tablespoons butter
- Salt & pepper
- 1 cup chicken broth
- 1 large onion
- 3 tablespoons honey
- 1/2 cup white wine
- 1 small sprig fresh rosemary
Preheat oven to 350 degrees.
Cut the garlic bulb in half (leaving skins on) and place on a square of aluminum foil; drizzle with a small amount of olive oil and sprinkle with salt; tent with another piece of foil and bake for 20-25 minutes till lightly roasted and fragrant.
While garlic roasts; wash the bird and pat dry; place in a 14×16 baking dish coated with nonstick cooking spray.
When garlic is cooled enough to handle; mix six roasted cloves and butter together in a small bowl to form a paste.
Increase oven heat to 375 degrees.
Loosen the skin on the breast of the chicken by forcing your hand between the skin and the meat, being careful not to tear skin. Spread garlic butter paste under the skin. Rub additional paste on top of the skin and the outside of the bird; sprinkle with salt and pepper. Pour broth around the chicken and place the onion inside the cavity.
Tent with aluminum foil and bake for 1 hour; uncover and bake for an additional 20 minutes. Remove from the oven and ladle 4-5 tablespoons of the broth into a medium size sauté pan. Place over medium high heat; add the honey, wine and rosemary sprig to the pan. Bring to a boil; remove from heat and pour over the chicken; leaving the rosemary on top of the chicken. Return to the oven for an additional 10 minutes or until an instant read thermometer inserted at the thickest part of the thigh registers 165 degrees. Allow chicken to rest for 5-7 minutes before carving.