Ingredients
1 roasting chicken (5 to 6 pounds)1 small onion, quartered40 garlic cloves, peeled1/4 cup canola oil1-1/2 teaspoons salt1 teaspoon dried parsley flakes1/2 teaspoon dried celery flakes1/2 teaspoon each dried tarragon, thyme and rosemary, crushed1/4 teaspoon pepper
Preparation
Place chicken breast side up on a rack in a shallow roasting pan. Stuff onion in chicken; tie drumsticks together. Arrange garlic cloves around chicken. In a small bowl, combine the remaining ingredients. Drizzle over chicken and garlic.
Cover and bake at 350° for 1-3/4 hours. Uncover; bake 30-45 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 10 minutes before slicing.
