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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Rinse inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back; set aside. Peel away dry outer layers of skin from heads of garlic, leaving skins and cloves intact. Separate cloves. Peel and mince 4 of the cloves. Set remaining cloves aside.
In small bowl, combine minced garlic, 1 tablespoon oil, 1 tablespoon thyme, cracked black pepper and 1/4 teaspoon salt. Sprinkle mixture over chicken; rub in with your fingers.
Place 6 garlic cloves in cavity of chicken. Tie legs to tail. Twist wing tips under back. Place onion and remaining garlic cloves in bottom of a shallow roasting pan. Drizzle with remaining oil.
Place chicken, breast-side up, on onion mixture in pan. Roast for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F). Remove chicken from oven. Using slotted spoon, remove onion mixture from pan. Cover chicken loosely with foil; let stand for 15 minutes.
Carefully squeeze 10 of the roasted garlic cloves from their skins into a blender or food processor. Add roasted onion and 1/4 cup half-and-half. Cover and blend or process until smooth. Transfer to a small saucepan. Stir in flour. Add the remaining 1 3/4 cups half-and-half, the remaining 1 teaspoon thyme, 1/4 teaspoon salt and ground black pepper. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more. Serve chicken with sauce and remaining garlic cloves.