Garlic Rosemary Roast Chicken

Ingredients

1 whole chicken
10 cloves of garlic, unpeeled
7 cloves of garlic, peeled
1 tsp. salt
A whole bunch of rosemary
2 cups hot (not boiling) water
1 cup olive oil
Pepper to taste
Cool water
Chicken broth or boillion cube

Directions

Prepare the chicken in brine:

1. Place 3 sprigs of rosemary, 1 tsp. of salt, and 10 unpeeled garlic cloves in a ziplock bag with the air squeazed out and mash it with a meat mallot or rolling pin or someother heavy object.

2. Place the ingredients in a pot of the hot water for about 10 minutes, then add 1 cup of cool water

3. Add the hot water mix and the chicken to a large bag and add enough cool water to cover the chicken; close the bag and leave in the fridge at least one hour, preferably overnight

When it's been brined:

Preheat oven to 450

4. Press the peeled garlic and rub it in with the salt in a small bowl

5. Meanwhile, chop the rosemary and add it to the garlic, then add the olive oil

6. Take the chicken out of the brine and pat it dry; rub the olive oil/garlic/rosemary mix all over the chicken, slipping some under the skin and in the cavity

7. Add chicken broth to the bottom of the roasting pan, and place the chicken on a rack over the roasting pan

8. Cook for 30 minutes breast side down, basting occasionally with the chicken broth at the bottom of the pan

9. Lower the temperature to 400; take the chicken out and place it breastside up on the roasting pan. Chicken is ready when a thermometer at the thickest part of the breast reads 160 degrees.