Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic

1 bunch Lemon Thyme
1 bunch Fresh Rosemary
1 Chicken, Whole
1 Shallot, minced
3 Tbsp Coconut Oil, Organic
3 head Garlic, cloves separated, unpeeled
1 tsp Salt and Pepper

1. Preheat oven to roast at 350°F.
2. Cut chicken into eight pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts).
3. Heat a skillet to medium heat with 1 tablespoon coconut oil.
4. Sear chicken on all sides, set aside in a large mixing bowl.
5. Sauté garlic in coconut oil until the skin of the garlic begins to soften and brown slightly.
6. Place half of the garlic on the bottom of a Dutch oven.
7. Place the chicken on top of the garlic.
8. Cover with the remainder of the garlic, pour in the juices from the bowl, and top with rosemary, thyme, shallot, salt, and pepper.
9. Cover with a lid, and roast at 350°F for 1- 1 1/2 hours until pieces are 160 degrees and juices run clear.