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Ingredients:

3 to 3 1/2 pounds cut up broiler fryer chicken
1/2 cup dry white wine or chicken broth
1/4 cup lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1/2 teaspoon salt
3 medium garlic

Heat oven to 375°. Place chicken in ungreased rectangular pan, 13 9 2 inches. Mix remaining ingredients except garlic pour over chicken. Cut 1/2 inch off top of garlic bulbs. Place garlic, cut side up, in pan with chicken. Cover and bake 30 minutes turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. To serve, gently squeeze garlic out of cloves over chicken. Serve with pan juices.

Betty's Tip
Did you know the longer garlic is cooked, the sweeter and milder it becomes? So you don't have to worry about this garlic being too strong when it is spread over the chicken. Roasted garlic is great spread on slices of crusty bread, too!

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