- 2 (2-3 pound) split chicken halves or 1 whole chicken, backbone and keel bone removed, butterflied and pressed flat
- 3 tablespoons unsalted butter, softened
- Olive oil
- 40 cloves garlic, unpeeled (3-4 heads)
- 1 cup dry white wine
- 1 tablespoon chopped thyme
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground black pepper
Preheat oven to 350°F.
Pat chicken dry with paper towels.
Spread butter over chicken skin and season well with salt and pepper.
Heat a large sauté pan over medium-high heat and lightly coat with olive oil. (If using a whole chicken, heat a large roasting pan over two burners.)
Place chicken in pan, skin side down, and brown well.
Remove to a baking dish.
Add garlic to pan and stir occasionally until garlic just starts to brown.
Add garlic to baking dish with chicken.
Return sauté pan to heat and add wine.
Bring to a boil, scraping up browned bits from bottom of pan.
Add thyme, stir for a few seconds, then add to baking dish with chicken and garlic.
Bake, uncovered, until internal temperature reaches 165°F, about 35-45 minutes.
Let rest for 10 minutes before carving.
Mash garlic cloves with back of a spoon before serving.
Serve chicken with pan juices, sprinkled with parsley.
Enjoy with a loaf of crusty bread to soak up every last bit of sauce.