ROAST CHICKEN With LEMON and GARLIC

INGREDIENTS:

• 3-4 lb roasting chicken
• 2 lemons
• 5 bulbs of garlic - divided
• 1 bunch thyme, washed and dried
• salt and pepper

DIRECTIONS Wash bird and pat dry. With ice pick, poke 2 dozen holes in each lemon. Break 1 head of garlic into cloves. Peel and remove ends. Stuff cavity of bird with 2 lemons, garlic cloves and 1/2 thyme. Place on a roasting pan with remaining 4 bulbs (with papery skins left on) on lower roasting rack of oven. Bake 15 min at (450) then reduce temp to (400) and cook about 1 hour. Remove 4 heads of garlic at 45 min. Drain juices, remove fat. Carefully squeeze lemons into juice. Cut 4 bulbs of garlic in half. Squeeze 2 into sauce. Bring to simmer. Serve chicken with sauce, garlic and remaining thyme.