Ingredients
1 3/12 pound chicken, split lengthwise in half
1 1/2 cups olive oil
8 garlic cloves flattened
1/2 cup minced fresh parsley
6 garlic cloves pressed
3 tablespoons chopped fresh rosemary or 1 tablespoon dried crumbled
2 1/2 tablespoons chopped fresh thyme or 2 teaspoons dried crumbled
coarse salt
coarsely ground pepper
Preparation
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. Preheat oven to 450 degrees. Remove chicken from marinade. Pour 1/3 cup marinade into large bowl (discard remaining marinade) Mix 6 pressed garlic cloves, rosemary and thyme into marinade bowl, Return chicken to roasting pan. Pour marinade over Season with salt and pepper. Bake skin side up until cooked through about 50 minutes. Transfer to platter and serve
