1 3 1/2 Lb. chicken-split lengthwise in half
1 1/2 Cups olive oil
8 Cloves garlic, flattened
1/2 Cup minced fresh parsley
6 Garlic cloves, pressed
3 Tablespoon fresh, chopped rosemary or 1 Tablespoon dried
2 1/2 Tablespoon fresh thyme or 2 Teaspoon dried, crumbled
Coarsely ground pepper
Place chicken in large shallow roasting pan. Pour oil over. Add 8 flattened garlic cloves and parsley to oil. Turn chicken to coat. Cover and refrigerate 24 to 36 hours, turning occasionally to coat.
Preheat oven to 450’F. Remove chicken for marinade. Pour 1/3 cup of marinade in larger bowl: discard remaining marinade. Mix 6 pressed garlic cloves, rosemary & thyme into marinade in bowl. Return chicken to roasting pan. pour marinade over chicken. Season with salt and pepper. Bake skin side up until cooked through-about 50 minutes. Transfer to platter. and serve
To flatten garlic hit cloves with flat side of a large broad knife.
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!