Roast Chicken w/Garlic    No. 2757                     Yields 4 Servings
 
      1 4 Lb      Roasting Chicken                       Separated Into Cloves
      1           Lemon, Halved, Juice     1/2 Cup       Water
                  Only                       2 Tbls      Extra Virgin Olive Oil
      1           FRESH (!) Garlic Head,
 
 Preheat the oven to 400 degrees.
 Wipe the chicken dry using paper towels.
 Remove all the loose fat from inside the cavity.
 Squeeze the juice from the lemon over the skin and into the cavity of the
 chicken.
 Arrange the chicken in a roasting pan.
 Place the cloves of garlic around the chicken in the pan.
 Pour the water into the pan.
 Sprinkle the oil over the chicken.
 Roast until the chicken is cooked (45 minutes to 1 hour), basting frequently.
 (The garlic should roast without burning once the water has evaporated - add
 more water if the garlic seems to be browning too fast.)
 Let the chicken rest for at least 1/2 hour at room temperature before carving.
 Serve the chicken on a platter surrounded by the garlic.
 The garlic cloves will be soft and sweet tasting and can be peeled and spread
 like butter onto the pieces of chicken as they are cut for serving.
 This dish is also good cold.