Garlicky Roasted Chicken with Garlic Jus on Garlic Toast

Ingredients

• 1 to 2 garlic cloves, peeled and halved
• 2 tablespoons extra-virgin olive oil
• ½ loaf day-old _pain au levain_ or other crusty white bread, halved and cut into 1-inch-thick slices
• For the garlic croutons::
• ¼ cup dry white wine
• 2 ¼ cups low-sodium chicken broth, divided
• 1 celery stalk, cut into 3-inch pieces
• + 14 more ingredients
• • ½ lemon, cut into 4 wedges
  • 10 fresh thyme sprigs
  • Extra-virgin olive oil, for tossing with the garlic and oiling the chicken
  • Freshly ground black pepper
  • 2 heads garlic, one whole, the other separated into cloves and left unpeeled
  • Salt
  • 1 (3-½- to 4-pound) whole chicken
  • For the chicken and garlic jus::
  • Freshly ground black pepper
  • 2 to 3 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 head garlic (about 20 cloves), peeled and coarsely chopped
  • For the garlic paste::

For the garlic paste: Mash together the chopped head of garlic, thyme, salt, and olive oil. Season with pepper and set aside. For the chicken and garlic jus: Heat the oven to 450°F and arrange a rack in the middle. Remove the bag of giblets from inside the chicken and discard everyth...

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