40 Cloves of Garlic Spatchcocked Chicken

Recipe by: Roche Bros

Servings

Prep time

30 minutes

Cook time

55 minutes

Calories

568 kcal

Directions

Preheat oven to 450°. On work surface, place chicken, breast side down. Starting at thigh end, with kitchen scissors, cut along 1 side of backbone; repeat on other side of backbone to remove bone. Turn chicken over; press down firmly on breastbone to flatten chicken. Pat chicken dry with paper towels.
In 3-quart baking dish, toss garlic, shallots, celery, lemon and sherry. Place chicken, breast side up, on top of vegetables; rub with oil, rosemary, sage, thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper. Tuck wings behind breasts to prevent burning.
Roast chicken and vegetables 45 minutes; increase temperature to 500°. Roast 10 minutes or until internal temperature of chicken reaches 165°, rotating once. Transfer chicken to cutting board; loosely cover with aluminum foil and let stand 10 minutes.
With tongs, transfer 20 garlic cloves to blender; strain drippings from baking dish into blender. Blend on high 1 minute; strain through a fine-mesh strainer into small saucepot. Add remaining 1/4 teaspoon each salt and pepper; cook over medium-high heat 8 minutes or until reduced by half.
Carve chicken and serve with roasted garlic jus.