Roasted Garlic Chicken

Ingredients

• 1/2 cup roasted garlic cloves
• 2 cups water
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1/2 lemon, cut into 4 wedges
• 2 bay leaves
• 1 whole roasting chicken

Directions

1. To start the brine, put the garlic, water, salt, pepper and olive oil into a blender. Press the lemon wedges over the blender so their juice goes in, then blend until combined. Add the bay leaves and stir them through.
2. Set the chicken in a large resealable plastic bag, or choose a large non-reactive bowl instead. Pour the brine over the chicken, then tuck in the lemon wedges you already squeezed. If you are using the bag, press out the excess air and close it; if you are using the bowl, cover the chicken with plastic wrap. Chill it overnight, for 12 to 24 hours.
3. Heat the oven to 375 degrees F. Lift the chicken out of the brine, then dry it well with paper towels. Season the outside with salt and pepper. Set it breast side up on a rack inside a roasting pan. Roast for about an hour, until a fork pierced into the thigh releases clear juices. If you check with a meat thermometer, the thigh should read 165 degrees F.
4. Give the chicken 10 minutes to rest before you carve and serve it.