This recipe will make your mouth water while you are preparing it. The garlic and herbs in this chicken dish will have your tummy growling with hunger.
2 large heads garlic
1/3 cup dry vermouth
1/2 cup chopped assorted fresh herbs (such as parsley, basil, thyme and rosemary)
1 2 1/2- to 3-pound chicken, visible fat removed
Assorted fresh herb sprigs
Preheat oven to 300°F. Remove papery portion from garlic, keeping cloves intact. Place garlic in small baking dish. Pour vermouth over and season with salt and pepper. Cover and bake until garlic is soft, about 1 1/2 hours. (Can be prepared 2 days ahead. Cover and chill.) Remove garlic cloves from head. Squeeze garlic out of each clove into small bowl. Add chopped herbs and mash to form smooth paste. Season with salt and pepper.
Preheat oven to 400°F.
Cut chicken down backbone to butterfly. Flatten slightly. Using fingertips, loosen skin over breast and thigh portions of chicken. Place garlic mixture under skin, evenly covering breast and thigh meat. Season chicken with salt and pepper. Place on foil-lined baking sheet skin side up. Bake until browned and cooked through, about 55 minutes. Let stand 10 minutes. Garnish with fresh herb sprigs and serve.
Serves 4. Per serving: calories, 420; fat, 19 g; sodium, 126 mg; cholesterol, 121 mg
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