Braised Chicken with 40 Cloves of Garlic

Ingredients

• One-half lemon
• Kosher salt and freshly ground black pepper
• 3-½- to 4-lb. chicken
• 40 cloves unpeeled garlic, separated and any loose papery skins removed (about 2 large heads)
• Toasted baguette slices for serving
• 1 cup lower-salt chicken broth
• 2 sprigs fresh flat-leaf parsley
• + 5 more ingredients
• • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • ½ cup dry white wine
  • 2 Tbs. extra-virgin olive oil
  • ¼ tsp. sweet Hungarian paprika

Position a rack in the lower third of the oven and heat the oven to 400°F. Trim any excess fat from the cavity of the chicken. Pat the chicken very dry and season inside and out with 2 tsp. salt and 1 tsp. pepper. Squeeze the juice from the lemon half and set the juice aside. Put the juiced lemon...

View full recipe at Fine Cooking