40 Cloves of Garlic Roast Chicken

Preheat your oven to 400ºF. Clean your chicken and pat it dry. Place all the garlic cloves inside the chicken cavity, along with a few sprigs of fresh oregano. Truss your chicken.

Line the Dutch oven with parchment paper for easier cleanup, if desired. Place carrot and onion pieces in the bottom of the Dutch oven.

Place the chicken in the Dutch oven on top of the vegetables. If roasting potatoes, place them around the chicken in the Dutch oven.

Season the chicken with salt and pepper. Pour broth into the Dutch oven. Place the lid on.

Place the chicken into the oven and let it roast for about 2 hours, till the internal temperature reaches at least 170ºF (use a meat thermometer to check for doneness). The roasting time will vary based on the size of your bird—you want it to roast till it’s well cooked, but not so long that it dries out. I recommend basting every 15 minutes with the broth and pan juices. During the last 15-20 minutes of roasting, drizzle the chicken skin with olive oil; this will help it turn dark and crispy.

Remove and let stand before carving. Carve and serve with a smile.

Tips and tricks: You can add honey over the chicken if desired. This adds extra sweetness, but will make the skin turn quite black. You can use any type of a kosher sauce over top as well.