Chicken with 40 Garlic Cloved

2 chickens - cut into 8 serving piecees

Salt and pepper to taste

3 Tbs olive oil

40 garlic cloves - peeled

1 Tbs rosemary - miced, fresh

1 Tbs thyme - minced, fresh

Zest of 2 lemons

1/4 c white wine

3/4 c chicken stock

3 Tbs unsalted butter - at room temp, cut into pieces

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• Preheat oven to 400
• Season chicken with salt and pepper
• In a wide Dutch oven over medium-high heat, warm olive oil. Working in batched, brown the chicken 2-3 minutes per side. Transfer to plate.
• Add garlic to the pan and cook, stirring for 1 minute. Remove from heat.
• Add the chicken, herbs, and lemon zest; stir to combine.
• Cover pan, transfer to oven and roast for 20 minutes
• Baste chicken with own juices. Continue roasting uncovered until the chicken is cooked through and the jiuces run clear when the meat is pierced with a knife, about 30 minutes more.
• Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
• Set the pan over medium heat and mash the garlic with the back of a spoon.
• Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally until slightly thickened, about 5 minutes
• Whisk in the butter a few pieces at a time.
• Season with salt and pepper. Transfer the sauce to a saltboat.
• Serve the chicken immediately and pass the sauce alongside.